Champagne Cocktails
Merlin Griffiths is back with some Champagne Cocktails…the Italian 75, the Old Cuban and a stunning Champagne Colada! Each recipe serves 1!
Italian 75
- 40ml London Dry Gin
- 20ml fresh squeezed lemon juice (appx. half a lemon)
- 100ml Martini Asti Spumante
- Lemon zests and raspberries to garnish
- Highball Glass, cubed ice, built
Add all to your highball glass, then fill with ice. Garnish with lemon zest and 3 raspberries on a stick. Delicious
Old Cuban
- 50ml Aged Cuban Rum (Havana Club 7yo)
- 20ml fresh squeezed lime juice
- 15ml sugar syrup (2:1 sugar to water)
- 6 fresh mint leaves
- 2 dash Angostura Bitters
- 20ml Glug of Champagne
- Cocktail glass, cubed ice, shaken
Add all ingredients except the champagne to a shaker with cubed ice and shake well. Double strain into a chilled cocktail glass and garnish with a single mint leaf.
Champagne Colada
- 20ml Bacardi Rum
- 10ml Agricole Rum (Trois Rivieres)
- 40ml fresh pineapple juice
- 35ml Acidic Pineapple Cordial
- 3 scoop Coconut Sorbet
- 60ml Champagne (original called for Moet Brut NV, Chapel Down English Sparkling works well here)
- Highball Glass or Colada Glass, crushed ice, blended
- ake one fresh and ripe pineapple, top and tail it, and remove the skin in long strips.
- Juice the pineapple and keep the juice for the colada.
For the Acidic Pineapple Cordial:
In a medium saucepan over a low heat add the pineapple skins, 250ml boiling water and 250g caster sugar. Heat until the sugar is fully dissolved. Remove from the heat and add 5g citric acid (often sold as “lemon salt” in shops). Cover, and set aside for 12h (or overnight). When cool and infused, strain the syrup into a clean bottle and chill.
Method:
Put about half the champagne into your colada glass and set it aside.
In a blender, add the rest of the champagne and all the other ingredients along with a good scoop of crushed ice. Blend until smooth and creamy. Pour into your colada glass and garnish with toasted dried coconut.
