- Step 1: Chill flute Chill the flute by filling it with ice and water and setting it aside for a few minutes, or by placing it in the fridge or freezer a couple hours ahead of time.
- Step 2: Toss out ice & add liqueur Toss out the ice and water and add the liqueur.
- TIP: The proportions of liqueur to Champagne is traditionally about one to five—slightly less for a drier cocktail, more for a sweeter one.
- Step 3: Fill glass with champagne Slowly fill the glass about ¾ full with champagne.
- Step 4: Stir cocktail Gently stir the cocktail few times with the bar spoon once the champagne settles.
- TIP: For a layered cocktail, add the Champagne to the glass first and then gently pour in the liqueur, which will settle to the bottom.
- Step 5: Top off glass & serve Top off the glass with a bit more Champagne, and serve.
- FACT: Black currant liqueur, like so many other spirits, was first produced by French monks. It was used to treat jaundice.
You Will Need
- 1/2 oz. black currant liqueur
- A champagne flute
- A long spoon