Jacuzzi

Another lovely Champagne cocktail great for a hot day 

1 shot Archers peach schnapps

1/2 shot of Plymouth Gin

1 shot of orange juice

topped up with champagne

Fizzy Rhubarb Jellies

i love this pud, jelly is fun to eat and this one has its own surprise. The jelly captures the bubbles from the champagne so you get a fizzy jelly experience making eating jelly twice as fun.

As Rhubarb is in season and the fact i adore rhubarb i am making rhubarb jelly with a pink fizzy champagne so a bit decadent for a lovely grown up pud that is light to finish a meal with.

 Ingredients
 400g rhubarb
400ml water
140 caster sugar
4 gelatine leaves
170ml of pink champagne or prosecco

• cut the rhubarb up in to 1 inch bits and put in a pan with the sugar and water bring to the boil for 3 -4 mins then turn down to a gentle simmer for 20 mins.
• Transfer the rhubarb and liquid to a jug through a fine sieve and leave to drip through and do not squash the fruit through the sieve else your jellies will get cloudy you should have about 400 ml of liquid
• wash the pan out and transfer the liquid only to the pan and add the gelatin leaves and allow to sit for 5 mins to soften up the add gentle heat to the pan and stir until the gelatin is dissolved and transfer the liquid back to the jug 
• measure out the champagne into a separate jug and allow the fizzy to settle 
• pour your rhubarb liquid between 4 glasses then gentle very gentle pour the champagne into the rhubarb liquid, the aim is not to disturb the bubbles to much so do not stir at all then place the glasses in the fridge until set 

Ritz Fizz

 

We highly recommend this absolutely gorgeous cocktail great to hand out at a dinner party as pre dinner drinks to get the atmosphere going, be warned its so good your guest will come back for more.

1/2 shot blue bols curacao
1 shot Disaronno amaretto
1/2 shot fresh squeezed lemon juice
top up with Champagne

pour all the ingredients into a glass and lightly stir

Grapefruit and Pink champagne granita

Sophisticate, bright, zesty and light this is a great pallet cleanser and a lovely dessert which is also simple to do. 

Ingredients

180ml water

180g sugar

zest of 2 grapefruits

juice of 4 grapefruits

pinch of salt

200ml pink champagne

• Combine water and sugar, grapefruit zest in a small pan and heat until the sugar is dissolved
• pour in the grapefruit juice and stir and then chill 
• strain the mixture and add the champagne
• you can either put this in the freezer and stir every hour to break up or best add to an ice cream machine and chill for 50 till its ready then add it to a tub and freeze overnight 

When you want to eat just break up with a fork and serve

Cocktail of the month Grand Mimosa

This is the Grand Mimosa or the daddy killer as i call it as 2 of these and daddy is all mine!

1 shot of Grand Marnier 

2 shots of blood orange

Topped up with Champagne or Prosecco