CHAMPAGNE COCKTAILS
Steps:
- Pour Champagne into glasses and allow your guests to create their own cocktails by adding creme de cassis or framboise with a slice of fresh strawberry or raspberry, or with brandy and a sugar cube.
CHAMPAGNE FRAMBOISE
Categories Champagne Fruit Juice Liqueur Alcoholic Brunch Quick & Easy Cocktail Lemon Summer Party Bon Appétit Drink
Yield Serves 8
Number Of Ingredients 6
Steps:
- Fill 8 champagne flutes with ice cubes. Pour 1 1/2 tablespoons framboise into each flute. Add 1 teaspoon lemon juice to each. Fill flutes with champagne. Garnish with raspberries and serve.
CHOCOLATE FRAMBOISE
Steps:
- Heat the oven to 350 degrees F/175 degrees C and bring a full kettle to the boil for a bain-marie.
- Make the framboise: Put the chocolate, raspberry puree and sugar in a bain-marie and heat to melt, then bring to a boil to thicken. Whisk in the butter, a piece at a time, until smooth. Remove from the heat and beat in the eggs, one at a time. Strain into a tinfoil lined 4 cup/1 litre charlotte mold or metal bowl.
- Set the mold or bowl in a casserole that will accommodate it, pour the water halfway up the sides of the mold, and bake until the mixture has risen and set, about 45 minutes. Remove from the casserole dish and let cool. It will shrink. Cover and chill overnight.
- Turn the framboise out onto a serving plate. Spread with a thin layer of whipped cream and then cover with fresh raspberries, starting at the base and rising up over until the cake is completely covered.
CLASSIC CHAMPAGNE COCKTAIL
Serve this cocktail in a flute so the sugar cube sinks to the bottom - it will drive the bubbles upward. Prosecco, crémant and cava also work well
Provided by Miriam Nice
Categories Drink
Time 5m
Number Of Ingredients 5
Steps:
- Put the sugar cube on a small dish, then drizzle with the bitters, turning a few times so it's fully coated.
- Drop the cube into a champagne flute, then top up with the cognac. Slowly pour over the champagne.
- Twist the orange peel over to express the oils, then discard or loop around the stem of the glass.
Nutrition Facts : Calories 114 calories, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 0.4 grams fiber, Protein 0.2 grams protein, Sodium 0.01 milligram of sodium
CHAMPAGNE FRAMBOISE
Categories Champagne Punch Alcoholic Raspberry Chambord Summer Engagement Party Bon Appétit Drink
Yield Serves 8
Number Of Ingredients 5
Steps:
- Fill 8 champagne flutes with ice cubes. Pour 1 1/2 tablespoons framboise into each flute. Add 1 teaspoon lemon juice to each. Fill flutes with champagne. Garnish with raspberries and serve.
FRAMBOISE
This is a lovely raspberry liqueur. It's easy to do, just takes a lot of "sitting" time. I've given it as holiday gifts before and it has been well accepted! This is good for sipping, mixes well for a champagne cocktail, and is wonderful over vanilla or chocolate ice cream for a special dessert. I got this recipe from a book I own entitled "Food for Friends" by Sally Pasley Vargas. The vodka must be a good quality.
Provided by Chef PotPie
Categories Beverages
Time P2m29DT30m
Yield 3 1/2 wine bottles, 4 serving(s)
Number Of Ingredients 4
Steps:
- Pick over raspberries and discard any soft ones. Place berries in a clean 4-quart glass jar. Add the vodka, cover with a lid, and let steep for about 2 months in a cool, dark place. Stir every few weeks.
- Line a large strainer with a triple layer of dampened cheesecloth and set it over a bowl. Strain the mixture through it. Bring the corners of the cheesecloth together to make a bag. Twist the ends and squeeze to extract as much liquid as possible. Discard the pulp.
- Wash the jar and return the liquid to it. Let stand for about 2 hours. If there is sediment at the bottom of the jar, pour off all the clear liquid into a clean container and filter the remaining cloudy liquid through a coffee filter, changing the filter occasionally to speed up the filtering process.
- Combine the sugar and the water in a saucepan and bring to a boil over medium heat. Boil, stirring, for 2 minutes, until the sugar is dissolved. Allow to cool to room temperature.
- Add about 1 3/4 cups of the sugar syrup to the liqueur and taste. If necessary, add more, about a 1/4 cup at a time, until you arrive at a satisfactory sweetness. The amount of sugar syrup will depend on your taste buds and the sweetness of the raspberries. I like it less sweet, so this step is important to me.
- Pour the liqueur into clean, dry bottles, and cork them.
- Drink within a year before the color and flavor fade. Best stored in a cool, dark place.
- (I like to wax my bottles. Get a clean tin can and put in a small pan of boiling water, then add about 1/4 block of household paraffin wax. Turn off the heat. Add a colored crayon or two, broken into pieces, and stir with a plastic spoon or a popsicle stick, until everything is melted. Place everything on several thicknesses of newspaper. Check the color of your wax on the newspaper, add more crayons if needed to get the color you want.
- Immerse the top of the firmly corked bottle so that the wax covers the first 2 inches, remove it and allow to cool for a few seconds, then dip it several more times, always allowing it to cool between coatings, until you can no longer see the cork through the wax. Let wax set until firm. (Sometimes I sprinkle glitter into the outside layers of the wax, it adds an even more festive touch!). Then add a homemade label, ribbons, rafia, whatever!
Nutrition Facts : Calories 2217.7, Fat 1.2, Sodium 8.5, Carbohydrate 172, Fiber 12, Sugar 158, Protein 2.2
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