Friday, December 21, 2012

champagne delight

It is always lovely to enjoy some bubbly on a special occasion. This holiday season indulge in a few specialty champagne cocktails by giving a little twist to this timeless classic. Simply adding a sprig of lavender, edible flowers or rose petals to each glass can add a hint of flavour and allure. Here are some delicious recipes, by James Chatto, from the latest issue of Food & Drink magazine.  

 "Champagne is one of the elegant extras in life." {Charles Dickens}

Sparkling Saffron
Makes 1 drink
The saffron infusion can be made in advance and stored in the refrigerator for a couple of days. You need very little—too much makes the bubbly bitter.

A pinch of saffron
¼ cup (60 mL) hot water

Reserve 3 or 4 strands of saffron for a garnish. Infuse the rest in the hot water for at least 30 minutes. Strain liquid and chill until ready to use.

Add 2 or 3 drops of saffron infusion to a Champagne flute. Fill flute with chilled Champagne. Garnish with saffron strands.

Rose Petal Bellini
Makes 1 drink
The syrup settles at the bottom of this spectacular drink, as if someone had dropped a ruby into the Champagne flute. Some like to use a swizzle stick to draw the heavy syrup up into the cocktail, which makes the drink much sweeter. Either way, the aromas of rose, cinnamon and lychee make this cocktail smell as heavenly as it tastes.

Rosewater and rose syrup (such as Rooh Afza sharbat) are favourite ingredients in Indian desserts and easily found at South Asian grocery stores.

½ tsp (2 mL) rose syrup
1 tsp (5 mL) rosewater
½ oz (15 mL) Goldschläger
2 oz (60 mL) lychee juice, chilled
Sparkling wine, chilled
Red rose petals for garnish

Build the cocktail in a Champagne flute starting with the syrup then adding the rosewater, Goldschläger and lychee juice. Top up with sparkling wine. Garnish with a rose petal.


{photo courtesy of DishonDesign}

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