The Adamson Laurent-Perrier Champagne brunch

Nothing screams luxury more than high quality champagne with a delicious brunch in a fashionable, sophisticated bar. Looking for the ultimate stylish Sunday brunch experience, I headed along to The Adamson Restaurant and Bar at the weekend to try out their first sold-out Laurent-Perrier Champagne Brunch.

Stepping into one of St Andrew's hot spots guests were transported to what I can only imagine a contemporary bar in Marbella would resemble. With giant Laurent-Perrier balloons dotted across the room, buckets full of champagne on ice and a live DJ playing chilled out house music, this was a Sunday event worth getting out of bed early for.

Sampling both the Cuvée Brut and Rosé there was also the option for guests to order numerous champagne based cocktails at the event including the Parisian - Laurent-Perrier champagne, with vanilla vodka and lemon, Kir Royale - Laurent-Perrier champagne with crème de cassis and others.

As bottles popped and friends toasted to one another, the champagne brunch was off to a fantastic start. Tuning my attention to the menu, myself and Kate from Citylicious - who I was hanging out with for the day - fretted over what to order.

To begin, we were treated to an array of canapés which I very much enjoyed and polished off within minutes.

The trio included; a Thai spiced fish cake, a parma ham arancini, and a goats cheese and red onion marmalade tart. The parma ham arancini was crisp and quite creamy, and the goats cheese tart was scrumptious - its red onion marmalade placed on top was divine and it provided just the right amount of sweetness to the taster.

The showstopper for me had to be the Thai spiced fish cake. It was slightly zesty and was full of exotic flavours. Partnered with the creamer dollop of sauce it sat on, it was delicious.

For mains, it was a tough choice between the sweet option, scrumptious pancakes with bacon, maple syrup and cherries, and two mouth-watering savoury dishes. Having decided against the sweet (due to having a peak of the dessert options) it was a toss up between the eggs benedict with crisp, juicy bacon, and the fresh avocado with poached eggs and toasted sourdough options. Avocado it was.

Bursting with flavour the poached eggs were perfectly cooked, and as my knife pierced it, the yolk oozed around my plate. The avocado was on the softer side, meaning it was ripe and ready to be demolished, and the sourdough was well toasted and provided a real crunch and texture to the dish. It was exquisite.

Kate had opted for the eggs benedict, a firm choice also. Smothered in a creamy sauce and topped with two large bits of bacon it was the silence as we both tucked into our dishes that confirmed we were both very much satisfied with our choices.

Turning to dessert, there were two choices; a Laurent-Perrier champagne sorbet with fresh raspberries or eton mess with strawberries, Laurent-Perrier jelly, meringue and champagne sorbet.

The champagne sorbet had been specially made for this event by individuals who supply The Adamson's ice cream, something I was very pleased to hear. And with this in mind, I decided to go for the lighter option as surprisingly, I was feeling rather full.

When the generous serving of sorbet arrived it was the beautiful bright raspberries which caught my eye instantly. Tucking in, the sorbet melted in my mouth and I got an immediate hit of the smooth Laurent-Perrier. The sorbet was extremely refreshing and light, and it was the perfect balance of sweet with a little hit of sour from the fresh raspberries.

Kate opted for the eton mess and thoroughly enjoyed her creamier dish which boasted a serving of the sorbet and a beautiful Laurent-Perrier jelly.

To end our delicious lunch, we were treated to a few white and milk chocolates each which were very rich and extremely delicious. It was a great way to round everything off and left a real sweet taste in my mouth.

Making these Laurent-Perrier champagne brunches a monthly event is something I am very much on board with and would love to see more of these types of events pop up. The Adamson Restaurant and Bar is somewhere I've visited every time I've visited St Andrews and I've always had a fabulous experience. The event is extremely exclusive and this particular one sold-out very quickly. 

The next event is scheduled to be on Sunday 27 August from 12.30pm to 3.30pm, and its expected tickets for this event will also be scooped up in a short space of time too. 

So whether you're looking to catch up with your girlfriends, treat your mum, toast a special occasion, or even arrange a nice afternoon out with your husband or partner, the Laurent-Perrier Champagne brunch is a must.

  For Now...

Just Julia

MOËT PARTY DAY: Glasgow

One of the most prestigious of tipples - that is Champagne of course - has been a drink individuals across the globe have adored for centuries. Accustomed (I wish) to indulging in a glass of champagne from time to time (translate to- when I get gifted a divine bottle on a special occasion), the taste of champagne always transports me to some warm Mediterranean vineyard, nestled in the beautiful countryside of Southern France.

Last weekend, leading champagne extraordinaire's, Moët & Chandon, organised a nationwide party to celebrate its first ever champagne spray moment which took place on 11th June 1967, putting on its biggest event to date, the very first Moët Party Day.

Inited along to the party, and not wanting to miss out, I was intrigued to find out about the company's recently launched Ice Impérical champagne. The latest addition to the Moët & Chandon family, the Ice Impérial is the first and only champagne to be created to be enjoyed over ice. This new, smooth and deliciously fruity champagne is like no other, and when I say nothing compares to it, I truly mean nothing compares.

Heading to  The Lane on Ashton Lane, boyfriend in tow, the sweet sounds of a euphoric saxophone slowly teased us to where the white-themed street party was.

And with a clink of our perfectly branded glasses, #moetpartyday had commenced.

The set up of the Moët Ice Party was incredible, with crisp white, Balearic-inspired seating and tables outside, comfy high quality bean bags to perch our bottoms on, bespoke branding materials and two Emperor King penguins strategically placed for some serious selfie fun. Not to mention the fun selfie props they had on all of the tables and the huge Dive Into the Now Moët Ice photo board they had for guests to almost literally, jump into the moment.

On the tables containers filled with mint sprigs and perfectly sliced cucumber were there us to use, garnishing our champagne, creating a whole new mix of flavours to tantilise our tastebuds, keeping our palate guessing as to what would flavours would come next. To be able to drink a glass of champagne so easily, with a sweet, yet still slightly crisp twist to it was delightfully pleasant. Never before have I drank champagne over ice, and never again will a glass of champagne go down so smoothly. The Ice Impérial had won the royal champagne seal of approval from me.

With Moët in my hand and food on my mind, I began to realise that I'd need to slow things down a little and get some grub in my tum if I was to last all day and make it to the evening event. This meant one thing, a hearty, yet light lunch was needed to ensure we were going to make it out later, putting those hunger pangs to bed.

I opted for a smoked chicken, tallegio and rocket sandwich accompanied with truffle fries, and my other half decided on the club sandwich with cajun fries. Both great choices and both demolished within the hour.

#moetmonent's took place throughout the day, gifting the public with complimentary drinks - not a bad set up for those lucky sods passing by I must say. Both events were open to the public, with many individuals passing through Ashton Lane popping in for a glass or two.

As day turned to night we left the stunning lane, spruced ourselves up ready to check out the Moët Imperial Party, and headed to our next destination. Entering the enchanted Corinthian Club, one of, if not the most beautiful and elegant establishements I've ever stepped foot in, we were lead to the VIP section and welcomed with a chilled glass of Imperial Moët. The older, and wiser sister of the Ice Impérial champagne we had tried earlier, the traditional Imperial Moët was much more crisp and bubbly than the champagne we had been drinking throughout the day. This champagne seemed much more elegant, and very well suited to the character of the Corinthian too.

With stunning golden glasses (which I was dying to take home may I add), we sipped champagne all evening as David Barbarossa played a mixture of up beat music, catering to all ages. I loved the prestigiousness of this brand, and the organisation of a successful nationwide event is extremely applaudable. The Corinthian was by far the best venue for the evening event and really added to the glamorous up-market feel the event boasted in the most relaxed environment.

Again, like at the quirky Ashton Lane, food was also provided and by god, those canapés were out of this world. With the likes of tempura prawns with a hot sweet chilli sauce, salmon and cream cheese hors d'oeuvres and haggis bon bon's with whisky sauce available, all were consumed and all tasted exceptionally good.

Sadly I wasn't quick enough to get pictures of the food, although with it being THAT delicious, it didn't surprise me that people were immediately returning for seconds and thirds. The prawns and the haggis bon bon's were a definite highlight for me - if you ever go to The Corinthian, try them.

More #moetmoments took place within The Corinthian, with girls showing off the champagne and handing out complimentary bottles to the public to enjoy, encouraging everyone to get involved in the celebrations. Everyone was in high spirits and loved both events.

With Moët on our minds, in our hands, and even circulating within our bloodstreams, we decided to call it a night and head home. A huge success in my eyes, Moët had captured the hearts of the nation once again. With a bottle of Moët champagne opened every second around the globe, it's no wonder that the champagne power house is one of the world's favourites.

A huge thank you to Mary McGowan from The Vine PR Company for having us, we had a delightful time and I hope to work alongside her and her fantastic team again in the near future. Also, big up to The Moët & Chandon team for putting on a cracking nationwide event. A great event by everyone involved.

  For Now...

Just Julia

10 ways to put Christmas cheer into your prosecco

Twas a few days before Christmas, when up on the blog,

Came a feature so fizzy you'd possibly explode;

So read if you dare, the secrets I share,

What else can fare with Prosecco and glassware!?

Prossecco is one of my favourite tipples, that is, alongside gin, cocktails, and Champagne obviously. The way the bubbles tickle my tongue always makes me giddy, and the only time better to have bubbles (than all the time) is the festive period! I love to celebrate everything and anything with my family and friends, be that birthdays, promotions, new jobs, engagements, anniversaries, you name it. So, with that in mind, and with the month of festive celebrations already underway, it would have been rude not to have pulled together a number of 'quirky' prosecco tipples for y'all to indulge in over the festive period. It is Christmas after all! 

CHRISTMAS MORNING

For those who like to kick-start the festivities bright and early

1. Terry's Not-So-Chocolate Blood Orange:

Squeeze and strain the juice of a ripe blood orange and pour 50ml into a tall flute glass. Top up with ice-cold prosecco and garnish with a slice, or twist, of the orange. The perfect way to start off Christmas morning, especially when accompanied by eggs Benedict and smoked salmon, delicious!

2. Oh-So-Classy Buck's Fizz:

Pour 1/3 of fresh orange juice into a Champagne flute and top up with 2/3 prosecco. Add 1/2 teaspoon of grenadine and garnish with a twist of orange peel.

JUST FOR FUN

For those who love a little bit of Christmas quirk, and are avid Instagrammers #proseccoparty

3. Rocking Around the Christmas Tree

Fill a champagne flute with prosecco, and add a flavoured rock candy stick into the prosecco. The flavour is completely up to you, however, to create a variation of different tastes add two different flavours together and experiment with your tastebuds before, or even after Christmas dinner.

AFTERNOON/DINNER

For those who enjoy a spicing up the festive period

4. Spicy Santa-Tini:

To a glass of prosecco add 1 shot of chilli infused vodka and 1 shot of chocolate liqueur. Dust cocoa powder round the rim of the glass. Ho, Ho, Ho.

5. Cranberry and Pear Prosecco Cocktail:

Pour one or two shots of pear vodka (Absolute Vodka has a fantastic one), and top up with prosecco, garnishing with fresh cranberries. Decorate the rim of the champagne flute with sugar and cinnamon. (Put one tablespoon of sugar and a teaspoon of ground cinnamon, mix, and then dip the glass rim into the mix).

AFTER DINNER GAMES:

For those feeling a little adventurous...

6. Rudolph's alcoholic water bucket:

Every hard-working reindeer needs to replenish after a long night at work.

Slice lemons and limes and squeeze into a punch bowl, add 200ml of Edinburgh Gin's Raspberry Liqueur, and 100ml of Vodka alongside one cup full of raspberries (preferably frozen) to the punch bowl and top up with a bottle of prosecco. Top up with prosecco, raspberry liqueur and vodka as and when.

7. The Grinch:

Grab a champagne flute, add one shot of Midori and a dash of lemon juice, top up with prosecco - oh so sweet and not so sour, just like The Grinch (in the end that is!)

8. Jack Frost:

A glass of your finest prosecco with a shot of Blue Curacao (decorate by putting coconut shavings on the rim of the glass)

LATE, LATE EVENING

For the traditional Christmas lover;
someone who will usually be seem sporting a variety of Christmas jumpers throughout the day...

9. Mrs Clause Bakewell Fizz:

Place a tablespoon of Kirsch into the bottom of a champagne flute and top up with one part Amaretto Disaronno and three parts prosecco. To garnish, add a Kirsch-soaked cherry into the glass, the more the merrier!

10. Gingerbread Bellini:

Before you get started, get those mini gingerbread men at the ready!

Put 1 tablespoon of ginger cordial, or gingerbread syrup and a dash of lemon juice into a cold champagne flute. Add splash of hazelnut liqueur in and top up with prosecco, voilà!

Tip: If you want to keep those wee gingerbread men standing tall, roll up a tiny piece of icing sugar and place on the rim of the glass, it works a treat!

For Now...

Just Julia