Nothing says it’s party time like popping champagne. Unfortunately, nothing brings down an event like a room-temperature bottle. So, what’s a guy or gal to do when the last bottle at the liquor store feels like it’s been sitting on a hot plate?
If you’re gearing up for a big night but your bottle’s still lukewarm, don’t worry: there’s still a way to get your champagne chilled and ready in time. Zach Mack, certified Cicerone and co-owner of Alphabet City Beer Co. in Manhattan says that a quick bath will get your bottle to the perfect temperature fast.
“I always go with the saltwater ice bath,” says Mack. “It’s an old industry trick. I just dump a bunch of table salt into a bucket of ice water, stir a few times, and pop the bottle in. It takes less than 10 minutes to get it down to chilled drinking temperature.” For those without ice on hand, a freezer will do just fine.
“If you don’t have a bucket of ice handy, a freezer is always the next best bet,” says Mack. “It should be almost as fast as the salt water bath.” However, Mack recommends setting a timer to ensure you don’t leave it in the freezer for too long; more than 10 minutes and you’ll be picking glass out of your frozen peas for weeks. When you’re ready to rehydrate after a drink or two, make sure you’ve got our 50 Best Detox Waters on hand!
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