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
Champagne
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}
