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Le Grand Courtâge Très Chic Virtual Tasting with Le Grand Courtage & Tres Chic!

Join us every 3rd Thursday at 5 p.m. PST/ 8 PM EST from November 2020 – March 2021 as we share tasting notes, cocktail recipes, food pairings, and effortless entertaining ideas!

Upcoming dates:

  • December 17th, 2020
  • January 21st, 2021
  • February 18th, 2021
  • March 18th, 2021

Ready to Join?! Click here to join our virtual tasting via Zoom.
https://us02web.zoom.us/j/5378261097
Meeting ID: 537 826 1097
1-669-900-6833

Let’s get mixing and mingling!

Download our free Sparkling Cocktail Recipe Booklet.

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Le Grand Courtâge Paloma Frosé

Ingredients

  • 1 – 12 oz can grapefruit sparkling water (aka pamplemousse)
  • 4 oz tequila
  • ½ Grapefruit, juiced
  • 1 Large Lime, juiced
  • 3-4 Tbsp Agave nectar
  • 1 Bottle Le Grand Courtâge Brut Rosé

Directions

Pour the rosé wine and the grapefruit sparkling water into a large baking dish such as Pyrex. Place in thefreezer for 24 hours or until the rosé is frozen solid but will not freeze completely since it’s alcohol.

Add the tequila, grapefruit juice, lime juice & agave to a high-speed blender. Transfer the frozen rosé + sparkling water into the blender. Cover and blend until combined.

Serve immediately, garnished with grapefruit zest or wedges as desired.

Custom illustration courtesy of fioribelle.com

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Le Grand Courtâge Cucumber Jalapeño Mojito

Ingredients

Directions

Add all ingredients except for bubbles. Muddle, shake and strain into glass then add the bubbles. Top with ice. Garnish with a cucumber wheel and mint sprig.

Custom illustration courtesy of fioribelle.com

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Le Grand Courtâge Strawberry Lemonade Peach Sparkling Frosé

Ingredients

2 cup Le Grand Courtâge Brut Rosé, chilled
1 cup of Natalie’s OJ Strawberry Lemonade, frozen into ice cubes
2 cups peaches, chopped and frozen

Directions

1. In a blender jar, combine chilled Sparkling Rose, frozen cubes of Strawberry Lemonade and frozen peaches
2. Blend until smooth
3. Pour into champagne flutes

(Makes 4-6 drinks)

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Le Grand Courtâge Fresh Strawberry Scones

Ingredients

  • 2 cups all purpose flour
  • 1/4 cup granulated sugar
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 6 Tbsp cold butter but into 1/4 inch cubes
  • 1 cup full fat coconut milk
  • 1 tsp. pure vanilla extract
  • 1 cup fresh chopped strawberries

For glaze:

  • 1 3/4 cups confectioners sugar
  • 1/4 cup lemon juice
  • 1/4 tsp. pure vanilla extract
  • zest of 1 lemon
  • 1 tsp non-dairy butter

Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside.

In a large bowl, whisk together the flour, sugar, baking powder, and salt.
Using a pastry blender or your hands, cut in the cold butter until it’s a course mealy texture.

In a small bowl, whisk together the coconut milk and vanilla. Pour over the flour mixture and stir just until dough begins to form. Don’t over mix! Fold in the strawberries.

Place dough on a floured countertop and gently push together with your hands. Form into a 1 inch tall round. Use a knife to cut 8 triangles.

Place the scones on the cookie sheet and brush the tops with coconut milk. Bake for 15-20 minutes or until the scones are golden. Let cool on the cookie sheet for 5 minutes before transferring to a wire cooling rack.
Drizzle the scones with the lemon glaze.

Glaze:
In a glass bowl, combine the sugar, lemon juice, and lemon zest.
Add in the butter and microwave for 45 seconds. Whisk until smooth.

Let cool a few minutes to thicken and pour over scones.

Recipe: lesliedurso.com | Image: Delishknowledge.com

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Le Grand Courtâge Root Vegetable Pancakes

  • 1 1/2 lbs root vegetables, shredded (Russet potatoes, sweet potatoes, carrots)
  • 1 medium yellow onion, chopped
  • 1/4 cup flour
  • 1 tsp. baking powder
  • 1/4 tsp dry thyme
  • Oil for frying

Squeeze all the liquid you can out of the shredded russet potato. In a large bowl, combine the vegetables, onion, flour, baking powder and thyme. Mix well.

Heat 1 Tbsp. in a large skillet over medium heat. Scoop about 1/2 cup mixture into skillet and press into a 1/8 inch patty. Fry 3-4 minutes on each side until golden brown.

Transfer pancakes to a paper towel lined plate or if you need to keep them warm, place them on a wire rack and in a 200 degree oven until ready to eat.

Recipe: lesliedurso.com | Image: marksdailyapple.com

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Le Grand Courtâge Très Chic Sparkling Cocktail Recipe Book

Enjoy a variety of Le Grand Courtâge and Très Chic sparkling cocktail recipes organized by spirit type. Download now!

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Le Grand Courtâge Pink Pearl

1-½ oz Gin
1 oz Elderflower Liqueur or Simple Syrup
½ oz Aperol
1 oz Grapefruit Juice
3-4 oz Le Grand Courtâge Brut Rosé

Add gin, elderflower liqueur or simple syrup, Aperol and grapefruit juice to a cocktail shaker with ice, and shake until chilled.

Strain the mixture into a flute. Top with Le Grand Courtâge Brut Rosé.

Image source: Chowhound.com

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Le Grand Courtâge Sparkling Mint Julep

3-4 Mint Leaves (twist them as you add to release their
flavor and aroma)
3 oz Bourbon
2 tbsp Simple Syrup
1/2 cup Blackberries
1 oz Le Grand Courtâge Blanc de Blancs Brut
Ice

Fill a julep or small rocks glass overflowing with ice cubes. In a shaker, muddle the blackberries, mint leaves and simple syrup. Add 1 cup of ice cubes and bourbon to the shaker and shake well. Strain the drink into the glass filling it 3/4 full. Top with Le Grand Courtâge, gently stir to combine. Garnish with blackberries and mint.

Image source: Creative-culinary.com

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Le Grand Courtâge Cucumber-Jalapeño Sparkling Mojito

1 oz Le Grand Courtâge Blanc de Blancs
1-½ oz Vodka
1 oz Lime Juice
¾ oz Simple Syrup
3 Cucumber Slices
3 Jalapeño Slices
3 Mint Leaves

 

Add all ingredients except for bubbles. Muddle, shake and strain into glass then add the bubbles. Top with ice. Garnish with a cucumber wheel and mint sprig.

Image source: saloonbox.com

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