I vaguely remember the first time I had champagne… it was in a very pretty glass and tasted like orange juice. To be honest I think there was nothing but a tiny splash in it to stretch our party budget but holding that fancy flute I felt like somebody world-class worth. Even today I think of certain beverages as being very grown up… whiskey for anyone tough, dark ales in fancy pubs and champagne for special occasions.
I must admit that now in my mid-thirties I am no longer one for the party scene. You’re far more likely to find me in bed with a movie or clean out cold come midnight and weekend evenings are no different than the ones I experience during the week. It’s hardly party, party, party for me and the times I do go out these days are special occasions where I get to wear very pretty dresses and talk to people much smarter than me :) But mimosas are so approachable even for the likes of stiff, old me! Seen on just about every brunch menu, in my opinion it’s one of the best ways I can think of to enjoy champagne. And there’s something just so fun about it! Drinking orange juice that’s fizzy as your brunch dwindles down… what isn’t to like about that?
And since my party hard days are well behind me after any occasion there will always be something left in the bottle. Since I don’t like to waste anything I try to find uses for my leftovers. Champagne is no exception. There was once an occasion that called for champagne, and as this occasion was in the company of women almost exclusively, the champagne was pink. Because it doesn’t matter who you are, there’s something about pink things that tons and tons of women are drawn to! These days the more classic versions are what I find myself reaching for. Conveniently located at my local grocery store I can pick up great tasting champagne in all sorts of varieties, from Andre Brut to fruity Moscatos and, yes, even pink champagne!
Having a good few inches of pink champagne left in the bottle I started to pour it down the sink. That is when I was told that the alcohol in champagne is great for clearing skin and making it feel soft and supple. It seemed strange but I gave it a go and it turned out that it did make my skin feel quite soft. Because I had some Andre Champagne I spied in my refrigerator I suddenly remembered an old, handed down beauty trick. Fizzing out onto my facial cotton pad the cool champagne seemed a perfect answer to my hot summer skin. It was everything I remembered and more. And since I had all of the stuff already good to go I went ahead and make some salt scrub that turned out absolutely divine!
You’ll first want to grab any kind of oil that’s good for your skin. I used extra virgin coconut oil melted but you can also use vitamin E oil or sweet almond oil, too. In a pinch really, really good quality extra virgin olive oil might do, too. Here I used about a tablespoon. Because even this far out from college I still experience the occasional bout of adult acne (like right freaking now!) I added in good 5-6 drops of 100% pure tea tree oil. This amazing stuff from nature kills off bacteria naturally making it a great and gentle way to fight acne.
Next you’ll need a whole bunch of salt. I used fine sea salt because it is what I had on hand, spur of the moment and all, but a more coarse variety of salt will work better.
You want a thick slurry, kind of like a snow cone before it starts melting.
Add in a good 2 tablespoons of Andre Champagne and watch the fizz get on (this is so fun!)
And boom! You have a nourishing and healthy salt scrub for your face. Now my scrub smelled of nothing but tea tree oil and coconut but if you’re worried about the alcohol smell you can always add in a great smelling essential oil to the mix. My favorite right now is jasmine. It’s such a pretty scent!
So this is my old lady way of enjoying champagne these days. There are no big crowds or loud music. I don’t have to wear anything fancier than a great pair of jeans. But I wouldn’t have it any other way. It may not be insane, but it is my #EpicWithAndre :)Visit Website