The magic of a Champagne cocktail
I created this Champagne cocktail recipe for a Valentine’s Day promotion at a Los Anglees hotel. I received reports from the hotel staff that it was a “sure thing” when served to sweeties. So I was sure to share the recipe in my cookbook, Romancing the Stove.
Technically, it’s a shrub cocktail, basically meaning that it’s a cocktail made with a fruit acid, usually vinegar. I didn’t create it as a nod to historical cocktails, nor as a part of a cocktail trend. At the time, I was simply in a phase where I liked adding vinegar to everything–including my cocktails!
The key to the correct consistency in your balsamic fruit syrup is using thawed, frozen fruit. Though you might be tempted, in season, to use freshly picked berries, don’t waste them in this drink. I’m telling you, it works best from frozen. Save the fresh berries to pop between your lovers lips as a sweet midnight snack.
This shrub cocktail recipe comes from the cookbook Romancing the Stove. It's perfect for Valentine's Day or any romantic occasion.
- 2 tbsp balsamic fruit syrup
- 10 oz Brut Champagne or sparkling wine
- 1/2 cup thawed frozen raspberries
- 1/2 cup thawed frozen strawberries
- 3-4 tbsp granulated sugar
- 2 tbsp balsamic vinegar
Marinate fruit and 3 tbsp sugar in the balsamic for 30 minutes-1 hour.
Taste mixture, and if it is not sweet enough, stir in additional sugar 1 tsp at a time, up to 3 tsp, allowing fruit to marinate for an additional 10 minutes.
Strain to remove seeds, pressing fruit against the strainer to release all the juice. Store juice in the refrigerator until serving.
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