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'Diluting Champagne is MoneySaving.' blog discussion

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This is the discussion to link on the back of Martin's blog. Please read the blog first, as this discussion follows it.
Read Martin's "Diluting Champagne is MoneySaving" Blog.
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Sure you're saving money, but a few bottles of wine are hardly anything compared to staff, transport, equipment costs. 'Spending a nickel to save a dime' or is that the other way round?
I'd hardly call that moneysaving :rolleyes:
-o I am humble -o You are attention seeking -o She is Nadine Dorries
The £150 wouldn't have been wasted, the £50 was.
If something's enjoyed, the money spent on it is not wasted.
I would rather have had half a glass of something really nice than a full glass of it watered down - although I suppose it was okay to pour over the champagne pyramid if it was not intended for drinking. Major sympathy for the crew though:D
Thrifty is good - being a tight!!!! is not so good;)
Instead of diluting with water - dilute with Casis or Raspberry Liquor or brandy etc. mixed in with a bit of fruit and juice. A bottle of Casis costs about £8 and will go a very, very long way and fruit juice is only £2 per carton. Decant and pre-mix it to look really posh. Add fruit to the bottom of each glass and then pour in the mix first to about 1/3 or even 1/2 and then top with champagne. The champagne should float on top - making the drink look really pretty. The alcohol content will still be high because of the liquor.
Everybody wins!!!!
What's funny is that bars charge more for this. Glass of champers £6 Champagne cocktail £10-15....
Go figure
-o I am humble -o You are attention seeking -o She is Nadine Dorries