This week, Chanel has launched its fourth Chance fragrance; Chance Chanel Eau Vive –the first by Olivier Polge. And just like its name confesses, this perfume is filled with lively energy. The moment its electrifying aroma of grapefruit –followed by notes of blood orange, musk, jasmine and vetiver– reached my nose, I felt transported to the beach on a bright, windy day. The sand beneath my skin and the sun shining above me. People laughing and splashing around… I know it can sound corny but I am not exaggerating. As I’ve mentioned before, I really have a thing for perfumes and an unrivalled scent memory. And Chance Eau Vive just unlocked something inside me that made me crave a delicious summer cocktail. So, to celebrate the launch of this new addition to the Chanel universe, I have concocted a simple, easy to make, delicious champagne –obvs– drink.
You will need:
- Champagne –The french part!
- 1/4 cup of lemon balm, plus a little more for garnish –Vetiver is a cousin of lemongrass, and lemon balm smells like lemongrass.
- 1/2 cup sugar
- 1/2 cup water
- 2 grapefruits –The primary note of the perfume.
- 1 tbsp. orange juice –I couldn’t find blood orange in Panama, but by all means, if it’s available where you live, try using it instead 🙂
In a small saucepan, combine water and sugar. Bring to a boil, stirring until sugar has dissolved. Pour into jar or container with lemon balm leafs. Allow to steep for at least an hour, until the simple syrup has cooled off.
Meanwhile, juice 1 1/2 grapefruits and cut the remaining half into wedges.
Combine 4 tbsp. of grapefruit juice into an Old Fashioned glass (or Champagne flute if you’d like a more traditional look) with 1 tbsp. of orange juice and 1 tbsp. of lemon balm simple syrup. Top with champagne and garnish with a grapefruit wedge, lemon balm leafs and you’re good to go!
Cheers and thanks for reading!
Photography, styling and recipe by me. In collaboration with Chanel. Special thanks to Global Brands Panama and Veuve Clicquot.