A classic cocktail with bubbly champagne make for a sophisticated libation.
It’s that time of year when we pull out the bubbly to celebrate and make merry. This year I am in love with champagne cocktails to liven up the holidays. Even if it’s just two people having an intimate dinner, I think there is nothing more wondeful than to pop open a bottle of great champagne and toast to your health.
This cocktail is super simple. Just use cranberries or even frozen raspberries out, roll them in pasteurized egg white or a simple syrup, roll in superfine sugars and coat the rim of you glass with more sugar. Pour in a teaspoon of Chambord or Cassis and top off with champagne. It’s bright, a little tart and so festive. Let’s celebrate- good times are ahead!
Cranberry Champagne Cocktails – make 2 (or more)
1 bottle of cold champagne
1 tsp of Chambord, per glass
8-10 cranberries or raspberries, frozen
2 TBSP superfine white sugar
2 TBSP decorative pink sugar
1/4 cup pasteurized egg white or simple sugar
2 TBSP fresh lemon juice
- Mix the sugars together in a small dish- set aside. Place the lemon juice in a saucer or rimmed plate.
- Roll the frozen fruit in the egg white or simple syrup. Roll the fruit in the sugar. Set on a clean plate and freeze for 5 minutes.
- Dip the rim of your champagne glass in the lemon juice. Then dip the rim into the sugars. Add two or three berries to the glass taking care not to disturb the rim. Pour in 1 teaspoon of Chambord. Top with champagne.
Sources- My champange flutes are by Apollo Gold by St. Louis- purchase here-
My china is Lowell by Lenox.
The pink sugar can be found at Whole foods or the Fresh Market.
I buy my champagne at Tim’s Wine Market.