Sabrage is a flamboyant French technique for opening a Champagne or MCC bottle with a blade historically used for ceremonial occasions. The sabre is slid forcefully along the body of the bottle toward the neck, hitting the lip and breaking the glass to separate the collar from the neck. Yikes.
Take note of the following tips in order to look cool when sabering:
1. Remove the foil and the cage from the bottle.
2. Find the seam that runs down the bottle. Using a Champagne saber or the back of a long slicing knife, trace a line along the seam.
3. Thrust the knife towards the lip of the bottle with force, keeping the knife in contact with the bottle as you thrust. The lip of the bottle should crack off cleanly along with the cork.
4. Have glasses ready and waiting as the fizz will bubble up.
But be careful as sabering can go horribly wrong. Any slip-ups could simultaneously kill the pet parakeet and the mood.
Some words of warning:
1. Don't drink directly from the broken bottle. But don't worry about shards of glass getting into the bottle. The pressure will push out any leftover bits.
2. Drape your bottle-holding hand with a towel. Or wear heavy-duty gloves, long sleeves and safety goggles just to be safe. Don’t worry: chicks dig safety goggles.
3. Only bottles with a seam should be used.
4. Chill the sparkling wine for a minimum of 2 hours prior to sabring. Warm wine under high pressure may cause the bottle to explode: not a desirable outcome.
5. Open the goods outdoors, away from people, cars, horses and parakeets.