inutes.
Pour in the champagne cook for 3 minutes.
Place sugar cube in the bottom of a champagne glass. Mix the gin, Cointreau, and lime, and top cocktail with champagne.
(1/2 mixture and 1/2 champagne....will prevent it from being too strong).
irections on cake box, substituting champagne in place of water (add
ooking juices, along with the champagne, cream, and any reserved scallop
nd stir well. Strain the drink into another pitcher.
Fill
Mix half and half champagne and the cranberry/raspberry drink over ice in a large wine glass.
Add the Cognac, bitters and hibiscus syrup to a Champagne flute and stir briefly to mix.
Add the hibiscus flower and slowly fill the glass with chilled Champagne.
Enjoy! :).
Cut a cross in the skin of the peach, before placing it in some hot water for a while to allow for easy peeling.
Cut the peach in half, twist the halves in opposite directions to dislodge the pit.
Peel and cut the peach halves into wedges.
Place 2 to 3 wedges in a champagne glass.
Place also 1 or 2 cherries into the glass.
Pour in the champagne.
Add a teaspoon of cherry liquid to color the drink pink.
Serve immediately.
Combine the orange and lemon juices, grenadine, brandy and ice cubes in a mixing glass.
Place shaker on top of the mixing glass and shake vigorously.
Remove shaker.
Place a strainer on top of the mixing glass; pour into a large wine glass.
Rinse shaker with the champagne and pour it slowly into the wine glass.
Makes 1 drink.
.Add 6 Tb of Champagne and cook gently, uncovered, on
br>Ice with the following recipe.
Champagne Icing.
Mix all
5 minutes. Whisk in chilled Champagne. Divide the gelatin among the
et aside.
Combine shrimp, champagne and salt in frying pan
Heat oil and butter in skillet over medium-high heat.
Add shallots and carrots; cook, stirring occasionally until carrots are just tender. 15 to 20 minutes.
Add champagne, honey, and thyme. Cook, stirring occasionally, until liquid reduces to one-fourth, 3-5 minutes.
Remove from heat, discard thyme.
Stir in salt and pepper.
Transfer to serving bowl and serve warm.
This recipe can be stored covered with plastic wrap for up to 2 days in refrigerator and reheated before serving.
Mix all the ingredients in a punch bowl.
Makes a very refreshing party drink.
Pour the bubble gum vodka, sweet and sour mix, vanilla vodka, strawberry vodka, and maraschino cherry juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into two chilled glass, and top with champagne to serve.
hallow pan and douse with champagne.
Add the syrup and
Thaw peaches at room temperature without draining.
Blend or process peaches and juice with sugar until smooth.
Add to a 2 quart pitcher, stir in orange juice and lemon or lime juice (can be made the day before and refrigerated).
At serving time, slowly stir in champagne or sparkling wine (or pineapple juice).
Serve over ice cubes, crushed ice or double the recipe and use an ice ring.
onth).
For a peach champagne fruit puree ~
Puree peaches
Combine the sugar, liqueur, cognac and cherry juice and cherries, if desired.
Just before serving, add remaining ingredients.
This punch is beautiful served in a silver bowl with a fancy ice block floating in it.
This recipe serves 10.