Ingredients
| CHAMBORD & ORANGE | |
| 1 sugar cube | |
| 60ml chilled blood orange juice | |
| 15-20ml Chambord (raspberry liqueur) | |
| chilled Champagne or sparkling wine | |
| fresh raspberries or a thin slice of orange, to garnish | |
| CLASSIC | |
| 1 sugar cube | |
| 3 drops of bitters | |
| 15ml cognac (optional) | |
| chilled Champagne or sparkling wine | |
| a squeeze of lemon juice and/or a long strip of lemon peel with all the white pith removed | |
| CHAMPAGNE JULEP | |
| 1 sugar cube | |
| 2 mint sprigs | |
| 2 ice cubes | |
| 15-20 ml crème de menthe or crème de cassis (optional) | |
| chilled Champagne or sparkling wine | |
| ROSEWATER & POMEGRANATE | |
| 1 sugar cube | |
| 2 teaspoons rosewater | |
| 60ml chilled pomegranate juice | |
| chilled Champagne or sparkling wine |
Instructions
| 1. | CHAMBORD & ORANGE |
| 2. | Place the sugar cube in a chilled Champagne glass. |
| 3. | Add the orange juice and Chambord. |
| 4. | Top with Champagne, garnish with raspberries or an orange slice and serve. |
| 5. | CLASSIC |
| 6. | Place the sugar cube in a chilled Champagne glass. |
| 7. | Add the bitters and allow to soak into the sugar. |
| 8. | Add the cognac, if using, then top with Champagne. |
| 9. | Add the lemon juice or peel and serve. |
| 10. | CHAMPAGNE JULEP |
| 11. | Place the sugar cube in a chilled highball glass. |
| 12. | Add the mint sprigs and ice cubes. |
| 13. | Pour in the liqueur, if using. |
| 14. | Top with Champagne and serve. |
| 15. | ROSEWATER & POMEGRANATE |
| 16. | Place the sugar cube in a chilled Champagne glass and add the rosewater. |
| 17. | Top with the pomegranate juice, then Champagne, and serve. |
Recipe Suzy Ashford / Photography by Chris Middleton
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