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" In terms of talents that confer immediate party-legend status, sabering a champagne bottle\u2014literally, opening it with an edged weapon of some sort\u2014is up there with fire-breathing and taking home the hot bartender. Only easier. To help lend a hint of mayhem to your holiday party, we asked Patrick Cappiello, wine director at New York City&amp;#039;s Pearl &amp;amp;amp; Ash (and a man who once sabered a jeroboam and left stains on the ceiling), and Marc Forgione sommelier/general manager Matthew Conway (who can saber a bottle using the stem of a wine glass) what you need to pull it off. 1. A blade. &amp;quot;I&amp;#039;ve done it with a bunch of stuff,&amp;quot; says Cappiello. &amp;quot;One night we were running around the bar trying to figure out what we could use: I did it with a spatula, I&amp;#039;ve done it with an ice cream scoop. But the smaller and the lighter the item is, the harder it is [to saber with it]. Chef&amp;#039;s knives are a good household item to use, the heavier the better, because that&amp;#039;s what it&amp;#039;s all about: the weight. And you don&amp;#039;t want to use the blade, because it&amp;#039;ll chip or dull it. Use the back of the knife\u2014that&amp;#039;s the traditional way.&amp;quot; 2. A very cold bottle of champagne. &amp;quot;You want to make sure that the bottle is really well chilled,&amp;quot; says Cappiello. &amp;quot;I&amp;#039;ll often give it an ice-water bath.&amp;quot; While you can use sparkling wine or even corked beer, Conway recommends using real champagne. &amp;quot;The level of PSI in a bottle of champagne is like the pressure in a big-rig tire. That&amp;#039;s why there&amp;#039;s a cage on it, because there&amp;#039;s so much pressure from the secondary fermentation. If the secondary fermentation isn&amp;#039;t done in the bottle\u2014if you&amp;#039;re using prosecco or whatever\u2014it can be much harder.&amp;quot; 3. A good golf swing. &amp;quot;Once you have that well-chilled bottle with the foil and cage completely off, aim the bottle away from you and place the knife at a forty-five-degree angle to the bottle, with the blade facing you. Tip the front of the knife up a bit, with the back of the knife on the bottle, and lightly follow through,&amp;quot; says Cappiello. &amp;quot;Just make connection at the lip of the bottle. And then that&amp;#039;s it. The pressure will do the rest. That&amp;#039;s another thing\u2014some people really smash it as hard as they can. You don&amp;#039;t need to do that.&amp;quot; Conway suggests following the tiny seam that runs the length of the bottle on your way to tapping the tip. &amp;quot;You want to tap it where the seam meets the neck,&amp;quot; he says.  4. Champagne glasses. &amp;quot;The crazy part about sabering champagne is that when it happens, everybody&amp;#039;s first reaction is to grab the bottle and drink from it. It&amp;#039;s basically like trying to drink razor blades. It&amp;#039;s a bad idea,&amp;quot; saysConway. &amp;quot;Use a glass.&amp;quot; "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.esquire.com/food-drink/drinks/news/a26691/how-to-saber-a-champagne-bottle/>