Time 30m Yield 2 drinks Number Of Ingredients 5 Steps:
For the rosemary simple syrup: Add the sugar, 1/2 cup water and the rosemary to a small saucepan and bring to a boil, stirring until the sugar is dissolved. Remove from the heat and let cool. For the champagne fizz: Combine a tablespoon of rosemary simple syrup (more if you like it sweeter), the gin and grapefruit juice and stir. Pour into two cocktail glasses. Top each with champagne and garnish with a sprig of rosemary. Enjoy!
Time 5m Number Of Ingredients 2 Steps:
First, pour 50ml of the orange juice into each glass. Very slowly top up each glass with 100ml champagne.
Time 4h5m Number Of Ingredients 3 Steps:
Place ginger in a small bowl. Pour bitters over; cover. Let stand at room temperature 4 hours. Strain, reserving liquid for another use. Slice each piece of ginger in half lengthwise. Drop one half into the bottom of each of 12 Champagne coupes or flutes. Top with Champagne; serve immediately.
Yield Serves 1. Number Of Ingredients 3 Steps:
Pour the orange juice into a 10-ounce highball glass, add ice cubes, and fill with champagne.
Time 5m Yield 6 glasses, 6 serving(s) Number Of Ingredients 2 Steps:
Chill your Champagne & Orange Juice. Select tall and elegant shaped wine glasses! Pour about one third of orange juice into the glass first and then top up with champagne. Serve as a toast or as a celebration cocktail. P.S. The quantities have been known to change to almost NO orange juice to nearly ALL champagne at very “Festive” Frolics! Sante!
Time 10m Yield 8 servings. Number Of Ingredients 4 Steps:
In a small saucepan, bring water and sugar to a boil. Add vanilla beans. Reduce heat; simmer, uncovered, for 10 minutes. Remove from the heat; cool to room temperature. Remove beans., For each serving, pour 1/4 cup vanilla syrup into a champagne flute; add 1/2 cup champagne.
More about “champagne fizz recipes”
Time 5m Yield 1 serving(s) Number Of Ingredients 2 Steps:
Pour Midori into champagne flute. Top with champagne.
