/cdn.vox-cdn.com/uploads/chorus_image/image/38819928/Screen_20Shot_202014-05-07_20at_204.02.09_20PM.0.png)
Here's the latest installment of Food Network host Alton Brown's web series Drink Smart: In this episode, Brown demonstrates and explains the science behind Champagne sabering, aka a "desperately dangerous display of panache." Here's how it works: a corked bottle of Champagne is pressurized at 90 pounds per square inch, and after chilling the bottle for at least 10 minutes (for a cleaner cut), an angled swing-through should pop off the top. Go, watch:
Video: Champagne Saber Time
· Champagne Saber Time [YouTube]
· All Alton Brown Coverage on Eater [-E-]