Watch Paul make a Bird Nest and Steve some deviled quail eggs. With special guest Julie White!  (Click to play.)

The recipe:

1 1/2 ounces champagne (we like Sofia blanc de blanc)

1/4 ounce silver tequila (1/2 Tablespoon)

1/2 teaspoon blue curaçao (we like Bols)

half an orange wheel, as garnish

In a champagne coupe, add blue curaçao. Top with champagne. Float tequila, and then the garnish. You can rub a little orange rind (peel side) on the rim of the glass before serving. Also, instead of an orange slice, use a kumquat. It mimics the shape of a little egg.

If using a champagne flute, double all the ingredients, except the garnish.  

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Every bird nest needs some eggs, and since champagne and eggs make a great team, we thought we’d take a traditional deviled egg, but make it bite-sized. Quail eggs are the perfect size, and are easily available at many Asian or specialty markets. Our combination of herbs and spices makes for a tasty, well-balanced hors d’oeuvre that will disappear off the plate before you know it. Just make sure you’ve made enough for your guests, and keep the Bird Nests flowing.


The Bird Nest is a slight wisp of a cocktail. It’s perfect for your guests as they walk through the door. Make sure you keep your champagne chilled so that drinks can easily be replenished. You can use champagne flutes (if you don’t have coupes). You’ll just have to double the recipe.

The recipe:

10 quail eggs (1 carton)

1 Tablespoon sour cream

1 Tablespoon mayonnaise

1 1/2 teaspoon Dijon mustard

1/2 teaspoon minced scallions

1/2 teaspoon dill

1/8 teaspoon salt

hot paprika

red caviar

Wash quail eggs in warm water. Drain and place eggs in small pot. Add water so that it covers eggs. Boil. When water begins to boil, remove from heat and cover for 7 minutes. In the meantime, prepare an ice-water bath. After 7 minutes, transfer eggs to bath. Let cool. Drain. Peel eggs carefully. Slice eggs in half lengthwise with one downward slice (do not slice back and forth as this will tear eggs). Now, drop the hardened yolks in a small bowl. Add sour cream, mayonnaise, and mustard, and mash with a fork until smooth.
Add minced scallions, salt, and dill. Mix thoroughly. Fill a small plastic sandwich baggie with the yolk mixture and squeeze into one corner of the bag. Twisting the baggie at the opened end will help you. With scissors, cut a small hole in corner of baggie. Make sure you have a good grip on the baggie that will allow you to pipe the yolk mixture through the hole. Gently squeeze from the top of the mixture, and the filling will begin to pipe out. Fill each egg half. Sprinkle with hot paprika to taste. Dollop with a small spoonful of red caviar. Serve. The deviled quail eggs may be made a day in advance, but add caviar just before serving.

Makes twenty eggs.

Deviled Quail Eggs

Why open an entire bottle when there’s just two of you? Champagne in a can is perfect for making some Bird Nests for a date, or an evening with that special someone.

Quail eggs are a delicious alternative to chicken eggs. We recommend buying extra since they are delicate, and you may end up with a few broken before you get home from the market. If you are not a fan of caviar, try a few nonpareil capers to top your deviled quail eggs. These tiny briny bites will add a nice piquancy to your eggs, almost the same way that roe would.

Paul, Steve, and Julie toasting a job well done on the rooftop putting green at The Bird Nest.

Julie and Lulu, putting around The Bird Nest.

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When our friend Julie White moved back to Brooklyn, we wanted to create a signature cocktail for her that would not only express what she likes to drink, but also her new home, a lovely apartment with three outdoor spaces, dubbed “The Bird Nest.” The cocktail, for this aerie resplendent with a traditional deck for parties, a putting green, and a Juliette balcony, had to be light, as Julie requested. So what better than bubbly? Champagne is a classic cocktail party starter, so we created a champagne cocktail that reflected the sky that surrounds the great outdoor spaces by using a classic orange-flavored liqueur, blue curaçao. And since Julie is from Texas, we thought tequila would be a good topper to add that special kick. The orange slice adds complementary color and extra flavor.

The Bird Nest