CHAMBORD & ORANGE, CLASSIC, CHAMPAGNE JULEP and ROSEWATER & POMEGRANATE CHAMPAGNE COCKTAILS

Recipe Suzy Ashford / Photography by Chris Middleton

	CHAMBORD & ORANGE
	1 sugar cube
	60ml chilled blood orange juice
	15-20ml Chambord (raspberry liqueur)
	chilled Champagne or sparkling wine
	fresh raspberries or a thin slice of orange, to garnish
	CLASSIC
	1 sugar cube
	3 drops of bitters
	15ml cognac (optional)
	chilled Champagne or sparkling wine
	a squeeze of lemon juice and/or a long strip of lemon peel with all the white pith removed
	CHAMPAGNE JULEP
	1 sugar cube
	2 mint sprigs
	2 ice cubes
	15-20 ml crème de menthe or crème de cassis (optional)
	chilled Champagne or sparkling wine
	ROSEWATER & POMEGRANATE
	1 sugar cube
	2 teaspoons rosewater
	60ml chilled pomegranate juice
	chilled Champagne or sparkling wine

1.	CHAMBORD & ORANGE
2.	Place the sugar cube in a chilled Champagne glass.
3.	Add the orange juice and Chambord.
4.	Top with Champagne, garnish with raspberries or an orange slice and serve.
5.	CLASSIC
6.	Place the sugar cube in a chilled Champagne glass.
7.	Add the bitters and allow to soak into the sugar.
8.	Add the cognac, if using, then top with Champagne.
9.	Add the lemon juice or peel and serve.
10.	CHAMPAGNE JULEP
11.	Place the sugar cube in a chilled highball glass.
12.	Add the mint sprigs and ice cubes.
13.	Pour in the liqueur, if using.
14.	Top with Champagne and serve.
15.	ROSEWATER & POMEGRANATE
16.	Place the sugar cube in a chilled Champagne glass and add the rosewater.
17.	Top with the pomegranate juice, then Champagne, and serve.