Champagne Mojito
- 3/4 cup sugar
- 3/4 cup water
- 1 1/2 cups packed mint leaves, plus 12 mint sprigs, for garnish
- 6 limes, cut into wedges
- 2 cups light rum
- Cracked ice
- 3 cups Champagne or sparkling wine
- In a small saucepan, combine the sugar and water and cook over high heat just until the sugar has dissolved. Let cool to room temperature.
- In a large pitcher, combine the sugar syrup with the mint leaves and lime wedges and muddle well with a wooden spoon. Add the rum and stir well. Strain the drink into another pitcher.
- Fill tall glasses with cracked ice and pour in the drink, filling them about two-thirds full. Top with Champagne, garnish with the mint sprigs and serve. source: www.foodandwine.com
Blood Orange Champagne Cocktail
1/4 cup crème de cassis (black-currant liqueur)
1 1/2 cups strained fresh blood orange juice (from about 6 oranges)
1 750-ml bottle chilled brut Champagne or dry sparkling wine
8 blood orange slices (optional)
Spoon 1 1/2 teaspoons crème de cassis into each of 8 Champagne flutes or other glasses. Add 3 tablespoons juice to each glass. Fill each glass with Champagne, then stir gently. Garnish cocktails with slices of blood orange, if desired.
Source: bon Appetit December 2007
Strawberry Kiwi Cocktail
| 3 kiwis, 2 cut in half, 1 peeled and sliced for garnish |
| 1 cup chopped fresh strawberries, plus 4 whole strawberries for garnish |
| 1 bottle sparkling cider or Champagne |
|
This is a fun twist on a mimosa. The kids can help out by mashing the fruit. Serve it with apple cider for the kids and Champagne for you two, and everyone will be celebrating! 1. In a medium bowl, scoop out the insides of the 2 cut kiwis with a regular teaspoon. Add the cut strawberries and mash the fruit with the back of a fork until a fairly smooth paste is formed. 2. Place about 1 tablespoon of the fruit paste in the bottom of each glass and fill with cider or Champagne. Garnish with the whole strawberries and sliced kiwi. |
Blackberry Bellini
Ingredients:
– 5 oz Procescco
– 2 oz blackberry puree
– 1 oz creme du mure
Garnish: whole blackberry and mint leaf
Pour in the blackberry puree and creme du mure into a champagne flute. Top of with processco. Finish with a mint leaf and whole blackberry garnish. (Cocktail created by Brian McGrory, Public, 10 Elizabeth St, New York, 10012)
WILD HIBISCUS ROYALE
This drink was first served at the legendary Dorchestor Hotel, London in 2006; a Swanky hang out for the rich & famous where it remains the most popular Champagne cocktail on the menu.
Wild Hibiscus Flower Garnish
¼ oz natural rose water
2/3 oz Wild Hibiscus Syrup
Mint
Champagne
Muddle mint in the champagne flute & discard (squash some leaves around inside the glass)
Place Wild Hibiscus Flower in bottom of glass & stand upright
Add rose water & some bruised torn mint pieces
Top with Champagne
Lastly, pour in the Hibiscus syrup which will graduate from crimson at the bottom to light pink at the top
Tip:pour syrup in first for a layered effect
The flower will sit in the bottom of the champagne flute and slowly open up over 3-4 minutes.
Decadent, divine & oh so classy, a new classic is born! Source: http://www.wildhibiscus.com/
Peach Bellini
The Drink
- 2 large peaches , cut into chunks
- 1/2 cup sugar
- 2 teaspoons fresh lemon juice
- 1 bottle Champagne or sparkling wine
Garnish
- 1 large peach , cut into 6 slices
- 6 sprigs mint
Combine peach chunks, sugar and lemon juice in a bowl. Allow to rest 30 minutes. Place mixture in a saucepan and bring to a boil, stirring until sugar has dissolved. Reduce heat to low; cover and cook 15 minutes. Remove from heat and allow to cool. Pour through a strainer, pressing solids to extract flavor and juices. Chill. Discard any solids.
Place about 1 tablespoon peach syrup in each flute and fill with Champagne. Garnish with a peach slice and mint sprig.
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