So when I came across this champagne side-car, I had to try it. As it was Melbourne Cup Day, I thought it suited in it's elegance. It is lovely, really lovely.
My choice of sparkling wine is Chandon, so it is what I used to make this. Use what you like. And I love the combination of sparkling wine and strawberries, it is a brilliant combination.
20ml lemon juice
15ml sugar syrup
230ml chilled champagne flute
150ml chilled dry white sparkling wine
1 strawberry, sliced
Sugar syrup:-make ahead of time. Makes 350ml
1 cup caster sugar
1 cup water
Pour the brandy, Cointreau, lemon juice and sugar syrup into the champagne flute, stir gently. Add 2-3 ice cubes. Top with the sparkling wine. Garnish with the strawberry slices.
Sugar Syrup: Place caster sugar and water in a small saucepan, stir. Place over a low heat until the sugar dissolves, then increase the heat slightly, bring to the boil. Lower heat, simmer, uncovered for 5 minutes. Cool.
Refrigerate in a sterilised jar until needed. Keeps for 1 month.
Pin it: www.pinterest.com/pin/399413060677196623/