One of our very favourite tipples to share with friends and family is a bottle of perfectly chilled Taittinger champagne (between 8-10°C in our Sub-Zero & Wolf wine chiller).
We believe there’s no better way to start the festivities than with a delicious champagne cocktail. Here are some of our favourite recipes to get the seasons celebrations off to a sparkling start:
Sloe Gin Fizz
25ml of sloe gin
To make simply mix 25ml of sloe gin with 125ml chilled champagne.
Juice of 15 clementines, sieved (you’ll need 375ml juice)
70g caster sugar
1½ bottles champagne
To make the clementine syrup, pour the juice into a pan with the sugar, heat gently until the sugar has dissolved, then bubble for a good 10 minutes until it has reduced by a third and has started to go syrupy. Remove from the heat, strain through a fine sieve and set aside to cool completely. Divide the clementine syrup evenly among 8 champagne glasses (just over 1 tbsp in each) and top with champagne, finishing each with a dash of Campari (about 2 tsp or to taste).
Easy champagne cocktail
½ tsp demerara sugar
A few drops of Angostura bitters
A small squeeze of lemon juice
A strip of lemon zest (optional)
Put the demerara sugar in a champagne glass. Pour over a few drops of Angoustura bitters and a small squeeze of lemon juice. Top with champagne and a strip of lemon zest and serve.
2 small strawberries, halved
1 tbsp strawberry liqueur
plus a few drops extra champagne, to top up
Place half a small strawberry into each of four sections of an ice cube tray and fill up the tray with water to about 80 per cent full. Top up the cube sections with a small drop of strawberry liqueur (not too much as the alcohol won’t freeze). Place into the freezer for 2-3 hours or until completely frozen. Place the remaining one tablespoon of strawberry liqueur into a Martini glass and swirl around the glass. To serve, place the strawberry ice cubes into the glass and top up with champagne.
Ginger champagne cocktail
150ml good quality gin
100ml ginger cordial (we used Belvoir)
½ lemonChampagne to serve
Put the gin in a jug with the ginger cordial and the lemon juice. Chill, covered, until needed (for up to 48 hours). To serve, pour about 3cm of the mixture into champagne flutes (or 2cm into coupes) then top with chilled champagne. Garnish with lemon peel and serve.
Thank you to BBC Good Food and Delish and Delicious Magazine for the recipe inspiration, we can attest that they are delicious and worth a try!
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