The Second Annual Chilled100 Spirits Awards

Here Are the Top 20 Finalists in Le Grand Courtâge Cocktail Competition


From hundreds of cocktail entries, bartenders submitted their best cocktails using Le Grand Courtâge Blanc de Blancs or Brut Rosé inspired by all that embodies the French spirit of Joie de Vivre and living joyously.


Here are the Top Twenty (20) Finalists moving on to compete for CASH PRIZES during the Grand Finale!!


The Le Grand Courtâge competition panel of judges including Andrew Pollard, Chief Mixologist Cosmopolitan Hotel (Vegas); Tawnya Falkner–Proprietor, Le Grand Courtâge; Wendy Hodges, Chilled 100 National Director; Michael Page, Breakthru Mixologist and Tony Devencenzi, RNDC Mixologist will taste all finalist cocktail entries and be tasked with choosing the Top Ten winning cocktails.


Thank you to all the participating bartenders. Stay tuned for the announcement of the competition winners coming soon. Good luck to all!



Tara Gillum

A Little Peach and Quiet


  • 1/2 oz The Botanist Gin
  • 1/2 oz Grand Mariner
  • 1 oz Peach and Rosemary Shrub
  • 4 oz Le Grand Courtage Brut

Preparation: Start by making your shrub. For this cocktail I have made a Peach Rosemary Shrub. Add 1 cup of apple cider vinegar 1/2 cup of sugar 1 sprig of rosemary and 1 cup of peach preserves. Cook all of the ingredients in a sauce pan on medium heat stirring often and until all of the ingredients are incorporated. Use a fine strainer to remove the hard particles and store in an air tight container. To build the cocktail start with ice in your Boston shaker and add The Botanist Grand Mariner and the shrub to it and shake. Then strain the liquid into a champagne flute and top with Le Grand Courtage Brut. Garnish with a peach rose skewered with rosemary.



Timmie Hoffman

Everything Changes


  • 1 ounce of a dry botanical gin ( I used mother earth gin)
  • 1/2 ounce of acid adjusted orange juice (4% citric acid by weight)
  • 1 tablespoon of a homemade pumpkin pie spiced butternut squash maple syrup
  • 1 egg white

Preparation: All into a shaker and dry shake and then add about a cup of ice and shake again. Double strain into a stemmed glass and top with 1.5 ounces of Le Grand Courtage Blanc to Blanc and topped with a dash of cinnamon and served with a side of Le Grand Blanc to Blanc. Homemade Pumpkin pie spiced butternut squash Maple syrup: I took a cup of diced butternut and 2 tablespoons of butter and simmered until butter was browned and squash was soft (about 20-25 minutes) Then I added a half cup of maple syrup simmered for 5 mintues and macerated into a jam like consistency.



Robert Chavez

Fig & Rose 75


  • 1 1/2 oz Citadelle Gin de France
  • 1/2 oz L’Epicerie de Provence Fig Syrup
  • 1/2 oz L’Epicerie de Provence Rose Syrup
  • 1/2 oz Fresh Lemon juice

Preparation: Step 1: Combine first 4 ingredients into shaker; Step 2: Add ice to tin Shake for 10 seconds and double strain into a Coupe glass. Step 3: Add 4 drops of bitters to the strained cocktail and top with Champagne. 4 drops Scrappy’ New Orleans bitters 3 oz Le Grand Courtage Rose Brut Step 4: Garnish with 3 sliced Figs White Rose and 24 ct Gold edible Gold flakes.



Dallas Juanes

Je ne sais quoi


  • 3/4 oz Cognac (Caymus Borderies or similar)
  • 3/4 oz Amaro Agelino
  • 3/4 oz Rosé Fig Simple Syrup*
  • 3/4 oz Lemon
  • 1 dash Addition Rosemary Bitters
  • 2oz Le Grand Courtâge Brut Rosé

Preparation: Add all ingredients except for the rosé into your shaker tin and roll the tin to incorporate the contents. Strain into a collins glass top with ice and finishing with the Le Courtâge Brut Rosé to finish the drink. Garnish with a stick of rosemary picked with figs dehydrated lemon and a seasonal flower. *Rosé and Fig Simple 2 cup Le Grand Courtâge Brut Rosé 2 cups sugar 2 cups figs In a small saucepan add the rosé and dates and slowly bring up to summer. Reduce by 1/3. Strain figs out and return to saucepan. Add sugar and let cool. 2 week shelf life in the fridge.



J.A. Harrison

Le Liberte


  • 1 1/2 oz Le Grand Courtâge Rosé
  • 1/2 oz Gin Mûre by Rachel Reed of Reed & Co
  • 1/4 oz Gin Liqueur by Nicola Nice of Pomp & Whimsy
  • 3/4 oz Abyss Navy Strength Gin by Heather Manley of Crooked Water
  • 1/4 oz Crème de Framboise by Edith Giffard of Giffard
  • 3/4 oz lemon juice
  • 1/2 oz Heirloom melon/Le Grand Courtage syrup*

Preparation: Juice heirloom melons (I sourced Piel de Sapo heirloom melons locally from woman-owned entrepreneur Lauren Palmer of Bloomsbury Farm. Combine 1 part melon juice with 1 part Le Grand Courtâge Blanc and 2 parts sugar and stir together to combine heating gently on stovetop as necessary to incorporate Add all liquid ingredients in a highball glass over crushed ice swizzle to incorporate garnish with a dusting of red currant powder and serve. Photo by Hannah Kik (



Daniel Keaveney

Le Reveur


  • 1oz Plantation OFTD Rum
  • 1/2 oz Strawberry Syrup (1/2 cup sugar 1/2 cup water cook until dissolved. Blend with immersion blender. Strain with fine mesh strainer)
  • 1/2 oz Lemon Juice
  • 1/2 oz Dry Orange Curaçao

Preparation: Shake with ice Double Strain into champagne flute Add 4-5 dashes of Fee Brothers Peach Bitters Fill with Le Grand Courtâge Brute Rose. Garnish champagne flute by painting on some Strawberry syrup and placing lemon Zest on the glass.



Christopher Day

Romancing the Stone


  • 1oz Cognac (Francois Voyer VS or similar)
  • 1/2 oz Giffard Abricot Rusillon
  • 1/4 oz Honey Syrup (3:1)
  • 1/2 oz Lemon Juice
  • 3 oz Le Grand Courtâge Blanc de Blancs

Preparation: Build all but Le Grand Courtâge into a shaker tin and shake thoroughly with ice. Pour 3 oz of Le Grand Courtâge Blanc de Blancs in a narrow collins or rocks glass and strain the tin into the glass to let mix. Fill with cracked or pebble ice and garnish with a dried apricot skewered with rosemary.



Jon Mateer

Strawberry Moon


  • 1/2 oz London Dry Gin
  • 1/2 oz Manzanilla Sherry
  • 1/4 oz Cardamaro
  • 1/2 oz Lemon Juice
  • 1oz Strawberry & Pink Peppercorn Syrup
  • 4 oz top with Le Grand Courtage’s Blanc

Preparation: Combine the Gin Sherry Cardamaro Lemon & Strawberry/Peppercorn Syrup into a tin and shake with ice until diluted. Strain into an empty collins glass. Fill with pebble ice. Then top with the sparkling Le Grand Courtage Blanc de Blanc Brut. Mound pebble ice. Then garnish with a strawberry slice and mint bouquet. To make the strawberry peppercorn syrup: – Combine 300g fresh cut strawberries and 20g of crushed pink peppercorns with 1000g of Simple Syrup in a vacuum-sealed bag. – Sous vide the contents at 135 degrees for 120 minutes. – Remove from sous vide and chill to room temperature. – Strain the mixture with a chinois or coffee filter. – Label date and refrigerate until needed for use. Stores for up to two weeks.



Marie Yoshimizu

Bubble of Peace


  • ~2 oz Le Grand Courtage Brut Rose
  • 1 oz Genever
  • ½ oz Concord Grape Shrub*
  • ½ oz Apricot Liqueur
  • ¼ oz Sage-Elderflower syrup**
  • ¾ oz Hibiscus Tea (room temperature or chilled)
  • A few dashes of rose water

Preparation: Garnish with sage and dehydrated rose 1. Combine all ingredients except for the Brit Rose and garnish in a mixing glass. 2. Add ice and stir until chilled. 3. Strain into a champagne coupe. 4. Garnish with a dehydrated rose and sage leaf *Concord Grape Shrub Muddle ½ cup of Concord grapes in a bowl. Add ¾ cup of sugar and stir to combine. Let it sit in a jar for at least 24 hours. Strain the muddle grapes with a fine mesh cloth in a bowl and discard the grapes. Add ½ cup of white wine vinegar and stir to combine. Transfer into a jar to store it in a fridge or use it in cocktails. **Sage-Elderflower syrup 1. Bring 1 cup of water to boil. 2. Add 1 cup of sugar and stir until dissolved. 3. At medium heat add 2 springs of sage and 2 tbsp of dried elderflower and stir to combine for about 7-10 minutes. 4. Strain the sage and elderflower and let the syrup to cool down at the room temperature. 5. Transfer the syrup into the jar and store it in a fridge or use it in cocktails.



Leah DuFresne

Grow a Pear


  • 3/4 oz. Chicken Cock Bourbon
  • 1/2 oz. Marie Brizard Pear
  • 1/4 oz. Stambecco tiramisu
  • 1/2 oz. fresh lemon juice
  • 2 oz. Le Grand Courtage Blanc de Blanc

Preparation: Combine all ingredients in shaker with ice (excluding prosecco) shake and strain into a chilled cocktail glass top with 2 oz. Le Grand Courtage Blanc de Blanc. Garnish: candied pear sugared geode.



Ginny Landt



  • 1 oz pisco
  • 1/4 oz Chareau aloe liqueur
  • 1/4 oz lychee liqueur
  • 3/4 oz lime juice
  • 1/2 oz rose petal syrup
  • 1 1/2 oz sparkling rosé to top

Preparation: Shake all but wine with ice and strain into chilled coupe with cucumber ribbon then top with wine. Add cucumber and lychee garnish.



Alex Taylor

Joy Broker

Ice Sphere Ingredients:

  • 1 Oz. Probitas Rum
  • 1/4 Oz. Bigallet Thym Liqueur
  • 3/4 Oz. Strawberry-Pink Peppercorn Syrup*
  • 1 Oz. Fresh Lemon Juice Strained
  • 3 Dashes King Floyd’s Ginger Bitters
  • 3 Oz. Le Grand Courtâge Brut Rosé

Preparation: Combine all ingredients except brut rose in shaker tin; vigorously shake for 12-15 seconds. Fine strain into snifter (in which a standard-sized ice ball has been placed). Top with Brut Rosé and give a quick stir to integrate the ingredients. Garnish with Trimmed Lemon Peel Strawberry Edible Orchid. Serve and enjoy.

*Strawberry-Pink Peppercorn Syrup Ingredients:

  • 1 cup distilled or filtered water
  • 1 cup refined white sugar
  • 2 cups thinly sliced strawberries
  • 2 tablespoons lightly crushed & toasted pink peppercorns

Preparation: Combine water and sugar in a medium pot bring to medium heat and ensure sugar is fully dissolved. Add strawberries and pink peppercorns. Bring to a low boil while constantly stirring. Return to low heat and continue occasional stirring until strawberries appear limp. Remove from heat and place in an ice bath. Cool until room temperature is achieved. Fine strain bottle label and date. Refrigerate and use as needed for up to two weeks.



Tim Weigel

Joy to the Pearled


  • 6 raspberries (muddled)
  • 3/4 oz Ube Syrup*
  • 1/2 oz Avua prata cachaça
  • 3 oz Grand Courtage sparkling rose

Preparation:  muddle the raspberries and add the remaining ingredients (except the GC sparkling rose). Shake with ice and add the Grand Courtage sparkling rose. Double strain over fresh ice inside of a crystal rocks glass. Garnish with lime wheel topped with some raspberry cocktail caviar. *Ube syrup: mix a 1:1 simple syrup with ube puree and allow to mix. Strain the syrup.



Aaron Joseph



  • 4 oz Le Grand Courtage Blanc de Blanc
  • 1 1/2 oz Gin (American)
  • 3/4 oz Fresh Lime Juice
  • 1/2 oz Pineapple Juice (fresh)
  • 1 1/4 oz Spiced Pear Syrup( Pear Juice Sugar Cardamon Clove Ginger Vanilla)

Preparation: Serve in Ice Filled Collins Glass Garnish Clove studded Pear Slices and Dehydrated Pineapple Slice Instructions Place Gin Lime Juice Spiced Pear Syrup and Ice into mixing tin. Cap tins and shake vigorously. Strain Cocktail into Collins Glass. Add Le Grand Coutage Blanc de Blanc and filled with Ice. Garnish with Pear Studded slices Pineapple Slice. Enjoy!



Steven Huddleston

Perfect Pearing


  • 1 1/2 oz Le Grand Courtage Brut
  • 1/2 oz Bacardi Superior
  • 1/2 oz Pierre Ferrand Dry Curacao
  • 2 oz Pear Juice
  • 1/2 oz Autumn Syrup
  • 1/2 oz Super Lime Juice

Preparation: Garnish: 1/4 Dehydrated Pear Slice & Freshly Grated Cinnamon Glassware: Wine Glass Ice: 1×1 Cubes Prep: Shaken • Autumn Syrup: 3 Madagascar Vanilla Beans Split paste removed & added to 12oz of water along with bean stalk 12oz of sugar & 14g ofAllspice. Put on a simmer for 15 minutes. Remove from heat and strain using fine shimwa. Super Lime Juice: 20grams of fresh lime peels 6.66g of malic acid 13.33g of citric acid steep in peels. Add 333g of water and Lime juice from peels limes. Blend acid oleo lime juice and water together. Strain through fine mesh shinwa. Clarification: Add entire cocktail excluding Le Grand to a cambro with cold whole milk. Lightly stir to incorporate. Let sit for 2-3 hours or until separation occurs. Gravity Stain 3 times through coffee filter. The whey from the milk clarification adds a beautiful texture element. Combined clarified cocktail with champagne.



Sarah Turbett

Sand and Sea


  • 1 oz fresh passion fruit puree
  • 1/2 oz tempura fugit crème de banane
  • 1/4 oz luxardo maraschino cherry syrup (the syrup used to keep the cherries in the jar)
  • 2 drops lavender saline*
  • Top with Le Grand Courtage Blanc de Blancs Brut

Preparation: Combine all ingredients except for the sparkling wine into a shaker. Add ice and shake for about 10 seconds. Strain into a chiller coupe glass and top with sparkling wine. Garnish with dehydrated and candied passion fruit. Cheers! *lavender saline is made by dissolving equal parts of salt into warm water. As solution cools but is still warm add in dehydrated lavender. Once solution is chilled strain out the lavender and the remaining solution is your lavender saline.



Daniel Friedman

Seaside Joy


  • 1 1/2 oz Le Grand Courtage Blanc De Blancs Brut
  • 1 oz White Rum (Flor de Cana extra seco)
  • 1 oz Hibiscus infused Honey
  • 1/2 oz Giffard Fruit De La Passion
  • 3/4 oz Lemon juice
  • Pineapple coconut milk foam
  • Angostura bitters swirl

Preparation: Combine rum lemon hibiscus honey and passion fruit liqueur in a shaker. Shake with ice for 9 seconds. Fine strain into a rocks glass with a large cube. Add brut to cocktail then top with pineapple coconut milk foam. Place 4 drops of angostura bitters on foam and swirl. Garnish with bamboo leaf and orchid. Enjoy! Pineapple coconut milk foam: add one can (13.5oz) of unsweetened coconut milk and 2oz of Reál pineapple syrup to an ISI whipper charge and shake well. Hibiscus infused honey: Make hibiscus tea by boiling 1 cup of loose hibiscus in 2 cups of water for 5 minutes or until deep ruby red. Add 64 grams of hibiscus tea for every 100 grams of wildflower honey.



Christina Mercado

Star of Autumn


  • 1 1/2 oz local hard cider
  • 1 oz local apple cider
  • 1/2 oz autumn syrup*
  • 1 oz soda water
  • 2 1/2 oz Le Grand Courtage Blanc de Blanc

Preparation: build all ingredients into a wine glass with ice and stir for 5 seconds gently to combine – garnish with an apple chip to serve! Autumn Syrup recipe 20 oz brown sugar 3 cinnamon sticks 1/2 tsp ginger powder 1/4 tsp allspice powder 1 vanilla bean 8 oz orange juice 6 oz water – bring all ingredients to a boil – let cool then strain – keep in an airtight container and refrigerate until use



Nadine Medina

Sugar Spice and Orange You Nice


  • 1 1/4 oz All Spice Dram
  • 1/2 oz Dry Curacao
  • Top with Brut

Preparation:  Shake first 2 ingredients til well chilled with ice in shaker tin. Pour into 5 ounce champagne tulip glass. Top with Le Grand Courtage Brut. Garnish; Orange candy drizzle with dark chocolate edible gold paint and 24 karat gold leaf



Nicole Salicetti

This That Glitters…IS!


  • 1 1/4 oz *salted butter croissant fat washed vodka
  • 1/2 oz fresh Meyer lemon juice
  • 3/4 oz *green apple syrup
  • 2 oz Le Grand Courtage Brut Champagne
  • 3 dashes grapefruit bitters

Preparation: put a small amount of edible cocktail glitter into champagne coupe prior to pouring cocktail in. Put all ingredients less champagne into a shaker and shake with plenty of ice. Strain into coupe and stir so that glitter swirls in glass. Top with champagne and lay glass apple gently on side of the glass. How to make homemade ingredients: *Salted butter croissant fat washed vodka: soak one buttery croissant (86 g) into 200g of vodka (I chose Grey Goose) and 1/2 tsp salt. Let sit for 90 minutes and then remove croissant from liquid and place vodka in freezer. Gently separate the fat solids and strain the remaining liquid through coffee filters to get the final product. *Green apple syrup: juice enough green Granny Smith apples to yield 168g. Mix that juice with .6g of citric acid. Blend that mixture at room temperature on high speed for 5 minutes with 336g of sugar. *Gliitered Gold Glass Apple garnish: slice green apple with a mandolin to 2.5 mm and place them in a lemon water bath. Then place slices on silpat on baking tray and place another tray on top. Bake in the oven for 25 minutes at 205°. Remove from heat and remove the top tray. Place back in the oven at reduced heat for 60 minutes more at 175°. Remove from oven and let sit for an hour. Make caramel syrup by combining 70g water and 200g sugar over heat in pot adding 5g vinegar and 37g glucose stirring until boiling begins. Monitor temperature with thermometer until it reaches 315° and then remove from heat. Dip slices of apple into syrup and lay flat to dry on silpat. Dust with glitter. I included my answer to live joyously answer here because there seems to be a glitch in the submission form. When I embarked upon creating this cocktail and thought about what it meant to “live joyously” I had to think about how I go about my life and what brings me joy on a daily basis. Most recently it’s been skating around this city my home the big apple! Especially through Times Square where the energy and glitz is undeniable even for native new Yorkers such as myself it electrifies my entire being. In order to capture the essence of the product I was going to showcase of course some R&D was needed so drinking of the champagne commenced and nothing is more joyous than getting to sip champagne in the name of research! I picked up the hints of green apple drawing the parallel to my home the big apple and then the warm rich brioche notes which led me to the croissant inspiration. Taking those flavors from the champagne and thinking of how the other ingredients would really round out the cocktail and showcase the champagne led me to what I consider gold in a glass cocktail(quite literally too) which I hope can be enjoyed by those drinking it as much as I enjoyed creating it!




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