Cocktails: Champagne with Citrus Popsicles

Cocktails is a Tablecrafter series on updated versions of classic alcoholic drinks.

Some things must be appreciated in their original state, but there's no denying that brainstorming the various ways to reinvent a classic is much too fun to completely forgo. In this recipe, we take the definitive French 75 and add an interesting twist. The citrus element of the cocktail comes in the form of an intensely flavored popsicle. Light, effervescent, and refreshing, our variation on the libation easily reminds us of the best summer cocktails we've had. 

Champagne with Citrus Popsicles

Yield: 8 popsicles
Time: 1 hour and 35 minutes (5 min prep / 1 hr 30 min freezing)


  • 12 oz. champagne
  • ⅓ cup gin
  • ¼ cup simple syrup
  • ⅓ cup lemon juice


  1. Combine all the ingredients except for the champage and pour into popsicle molds and leave about ¼ of an inch allowance.
  2. Freeze for about 1 hour and 30 minutes or until solid.
  3. Serve popsicles inside a glass and pour champagne over.

Are you enjoying our version of the French 75 cocktail? Share your thoughts with us, email us at We'd love to hear from you!


Southeast Asian Kitchen: Vietnamese Vermicelli with Lemongrass Chicken Meatballs

Southeast Asian Kitchen is a Tablecrafter series on cooking dishes inspired by the different regional cuisines in Southeast Asia.

This Vietnamese dish, like every good recipe, begins with fresh ingredients.

Vietnamese food almost always include aromatics and herbs, vegetables, meat, and rice (in all its forms). Unsurprisingly, many consider it to be one of the healthiest cuisines all over the world.

Rice flour, water, and salt make up the famous Vietnamese vermicelli-style noodles called bun. Bun typifies Vietnamese cuisine not only by its freshness and vibrancy, but also with its penchant for being both healthy and filling. If cooked perfectly, vermicelli noodles turn out soft and white, but still retains their bounce.

We're making today's dish with flavorful chicken meatballs, infused with the citrusy zing of lemongrass and aromatics. It's light, fragrant, nutritionally-balanced, and incredibly satisfying.

Vietnamese Vermicelli with Lemongrass Chicken Meatballs

Yield: 4 servings
Time: 1 hour (15 min for prep / 15 min for cooking / 30 min for marinating)


vietnamese vermicelli

  • 4 cups vermicelli, cooked and drained
  • 4 pcs bird’s eye chili, minced
  • 2 pcs green chili, minced
  • 1 small cucumber, sliced thinly
  • 1 cup bean sprouts, cleaned and trimmed
  • 1 sprig cilantro, stems discarded

chicken meatballs

  • 500g ground chicken
  • 1 tsp ginger, finely grated
  • 2 stalks lemongrass, finely minced
  • 1 garlic clove, grated
  • 1 tsp fish sauce
  • 1 tsp brown sugar
  • ½ tsp salt
  • Vegetable oil, for frying


  • ½ cup fish sauce
  • ¼ cup lime juice
  • 2 tbsp water
  • ¼ cup granulated sugar
  • 1 tsp soy sauce
  • 1 garlic clove, grated
  • ½ small carrot, grated
  • 1 pc bird’s eye chili, minced
  • 1 pc green chili, minced

Procedure: Vermicelli

  1. Pour boiling water over the noodles until they are submerged.
  2. Allow to soak for ten minutes or according to the manufacturer's instructions.
  3. Strain and rinse in cold water to stop the cooking process.

Procedure: Chicken Meatballs

  1. Thoroughly mix all the ingredients in a large mixing bowl. Allow to marinate for at least 30 minutes.
  2. With slightly damp hands, make ½ inch balls and line them up on a tray.
  3. Heat a pan with about ½ inch of vegetable oil and fry the meatballs until they are golden brown and cooked through, about five to six minutes. Reserve for plating.

Procedure: Dressing

  1. Put all the ingredients into a mixing bowl, and stir until the sugar is completely dissolved.
  2. Serve with the vermicelli and meatballs.

Procedure: Assembling the Plate

  1. Divide the noodles into four bowls.
  2. Top with the vegetables and meatballs.
  3. Serve immediately with the dressing.

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