Champagne Cocktail - Christmas Candle Pairings December 04 2014

We can't help but think of beautiful partnerships for our luxury interior fragrances ~ whether matching with fashionable outfits and accessories, interiors or personalities.

It's a time of heightened celebrations and champagne is a frequent guest thanks to its bubbly and effervescent nature. So I've come up with some champagne cocktails to team with our limited edition Christmas Scented Candles .  And these will play perfectly beautifully with sparkling wine, too.  We have some beautiful bubblies made in Australia so we don't need to reserve our tastes for French imports.  And if you're having fun with something higher on cheer than price, turning it into a cocktail can be an excellent diversionary tactic. {Please drink responsibly, but enjoy lighting your Jaye Niemi Scented Candles most liberally.}

Remember to keep things simple so you can relax and enjoy your company.  If you don't have an elegant drinks tub on hand to keep your champagne on ice, pick up some white muslin or cotton voile that's at least twice the height of any large plastic tubs or large buckets you can find, wrap it around the outside a couple of times, cut and tuck the excess inside the bucket. Wind some gold or silver ribbon around the tub and tie a bow or large jaunty knot. Half-fill with your party ice, nestle in your bottles of bubbly and top up with more ice.


::: Chestnut Fizz

30 ml chestnut syrup*

Pour the chestnut syrup into the champagne flute, top up with champagne.

*Chestnut Syrup: Oven roast 15 chestnuts on a baking tray for 30 minutes at 175C (less for fan-forced).  Slit the pointed end of each nut with an X first. Allow to cool then peel off shells and skins. Chop chestnuts coarsely, place in a saucepan with 2 cups water and 1 cup sugar. Bring to boil, stir, and allow to simmer for 30 minutes. Strain into final storage container, adding 1 oz vodka as a preservative. Store in fridge. Tasty for all kinds of things.

Snowflake Cherry + Pine ::: Jaye's French 75

1 tablespoon lemon juice
30mL gin
1 teaspoon superfine sugar
1 maraschino cherry
sprig of peppermint

Pour the lemon juice, vodka/brandy, and sugar into a cocktail shaker with ice cubes.  Shake well, strain into a champagne flute, add the maraschino cherry and mint sprig, pour the champagne over the top.

Spiced Fruits + Toffee ::: Amber Sweetheart

brown sugar cube
vanilla essence
30 ml tokay or muscat

Put a drop of vanilla essence on the sugar cube and place in the champagne glass. Add the tokay or muscat, top up with champagne.

Sweet Orange + Gingerbread :::  Ginger Royale

30mL Stones Green Ginger wine or ginger liqueur
30mL Cointreau

Pour the ginger wine/liqueur and Cointreau into the champagne flute, top up with champagne.


Put on your favourite cocktail music playlist, light your Jaye Niemi Christmas Candles half an hour before the guests arrive to set the mood and enjoy ...

To simple yet beautiful pleasures ... X

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