How to saber a Champagne bottle

Jennifer Sollinger of St. Regis Atlanta shares her steps

Photograph by Mike Colletta

Shake up your holiday gathering this year by beheading your bottle of bubbly. “Sabering”—lobbing off the cork with a sword—is a time-honored tradition in Europe. A knife will sub just fine for an actual saber.

Your guide for this upmarket party trick: Jennifer Sollinger, the beverage manager at Buckhead’s St. Regis Atlanta. She sabers a bottle of Heidsieck & Co. Monopole Champagne Blue Top Brut every evening at six, an homage to the hotel’s founder and original swordslinger, John Jacob Astor IV. Follow the steps below carefully to make a splash (and not a mess).

This article originally appeared in our December 2013 issue.