Champagne for Life

We've got another competition for you!

We've got 3 memberships (worth £500) up for grabs to Champagne for Life which allows it's clients a glass of free champagne and free club entry in a network of 100 bars across the world. Our pick of the bunch is Flute in NoHo, closely followed by Archer St Bar and Lounge in Piccadilly and Searcy's in Westfield for a mid-shop bubble break.

It's as simple as registering your card, downloading the app for £9.99 (no need to pay £500 joining fee), and requesting your free champagne at the bar of your choice!

So how do you get your hands on this fabulous prize? Just tweet or email us with the hashtag or subject line #TGOC4life and tell us why you deserve free champagne for life! The best answers will be put into a lottery and selected at random on Monday 30th May.

Good Luck!

Cranbellini

Hello everyone,

TGOC have been very busy celebrating with family and friends, being abroad and even moving house. We've been neglecting you and for that we are truly sorry but we will be back in full force in the New Year. To make up for our heinous blog related crimes we're going to give you a very seasonal recipe for you to enjoy and impress your guests tomorrow night. The clues in the name - it's a bellini but with cranberry instead of peach - and uses up leftover christmas stuff.

Cranbellini (serves 6)

1 bottle good champagne / prosecco
200g cranberries
50g caster sugar
100ml clementine juice (though you can use any other small, easily peelable citrus fruit)
sugar syrup to taste (equal parts sugar & water)

To make the purée:

• Put the cranberries, sugar and juice in a saucepan and simmer over a low heat until the cranberries are soft. 
• Zizz them up with a hand blender and strain the seeds etc out through a strainer (this can be done without the hand blender but is a bit more effort). 
• The mixture will be quite thick so lengthen with sugar syrup or more juice to taste - I like mine quite dry so tend to just add a bit of cold water. 
• Pop the purée into a little jug that's easy to pour from and chill in the fridge while waiting for guests to arrive.

To make the cocktail:

• Pour a little of the purée into a champagne flute (about 1/4 of the glass), top with the fizz and give it a quick stir.

Simple, elegant and delicious.

Happy New Year!

K&K xxx

Fizzy Piglet

In honour of The Lucky Pig launching tonight, TGOC has created a sparkly beverage to tickle you....erm...pink (what else?)!

Fizzy Piglet

• Grab a cocktail glass and get it nice and cold with some ice, leave it on the side to chill.
• Pour 50ml of vodka, and a dash of pineapple juice into a shaker along with some watermelon chunks
• muddle (that means smash into it with a tiny rolling pin or bar spoon) and top with ice
• shake really vigourously as this will give it a nice froth (that's what the pineapple does)
• Chuck the ice out of your chilled glass and strain the contents of the shaker into it
• Drizzle 25ml of chambord into the glass

where's the fizz bit?

• Serve with a shot of champagne on the side
• A fun but optional garnish is a cocktail stick with a cherry, a watermelon chunk and a twirl of red liqourish

This little piggy's off to Clipstone Street!

XXX