Remember Remember…. to put this sparkling treat on the cocktail menu and you’ll be rewarded with plenty of oooh’s and ahhhh’s of your own against the backdrop of tonight’s fire works.
Serves 4-6, you will need:
4-6 white sugar cubes,
Vanilla extract (not essence)
1 lemon, cut into wedges
1 bottle of medium-dry Champagne or Cava
1 bottle of medium-dry Champagne or Cava
Sprinkle 2-3 drops of vanilla extract and 2 drops of Angostura Bitters onto each sugar cube and leave for 30 seconds.
Meanwhile squeeze 1tsp of lemon juice into into the bottom of each glass and rub a wedge around the inside rim.
Drop one sugar cube into the middle of each glass and top up with the bubbly.
This works best in Coupe style champagne glass, if using a flute style glass give the sugar cube a gentle stir for 5 seconds just before serving.
As the bubbles disolve the sugar the drink becomes infused with a delicate sherbet flavour – delicious.
Serve with sparklers and a smile.
As the bubbles disolve the sugar the drink becomes infused with a delicate sherbet flavour – delicious.
Serve with sparklers and a smile.
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