Bill Murray has been giving some surprisingly candid and wonderful interviews this year, but he's been harboring a secret he hasn't shared until now. Murray, incredibly, knows how to get drunk off champagne without feeling like absolute shit.
I learned how to drink champagne a while ago. But the way I like to drink champagne is I like to make what we call a Montana Cooler, where you buy a case of champagne and you take all the bottles out, and you take all the cardboard out, and you put a garbage bag inside of it, then you put all the bottles back in and then you cover it with ice, and then you wrap it up and you close it. And that will keep it all cold for a weekend and you can drink every single bottle. And the way I like to drink it in a big pint glass with ice. I fill it with ice and I pour the champagne in it, because champagne can never be too cold. And the problem people have with champagne is they drink it and they crash with it, because the sugar content is so high and you get really dehydrated. But if you can get the ice in it, you can drink it supremely cold and at the same time you're getting the melting ice, so it's like a hydration level, and you can stay at this great level for a whole weekend. You don't want to crash. You want to keep that buzz, that bling, that smile.
What's Murray's favorite brand of champagne that helps him keep that buzz, that bling, that smile?
When I lived in Paris I drank this one called Lanson. Although I did once have a bottle of 1978 Dom Perignon, and that was amazing. It probably cost a fortune. I didn't pay for it.
But did he add ice?