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

Leave a Reply

Your email address will not be published.

X