Sobre esta receta

Un aperitivo francés atemporal que transforma dos ingredientes simples en algo verdaderamente elegante. El Champagne frío (o vino espumoso) se vierte sobre un toque de crème de cassis — un licor de grosella negra rico — creando un cóctel de tonos joya, ligeramente dulce y bellamente efervescente. Perfecto para celebraciones, cenas o cualquier momento que merezca un brindis.

Instrucciones

1. 1

   Chill your Champagne Flutes in the Ziploc Bag (Pint Size) for at least 5 minutes, or fill them with ice water while you prepare. Cold glasses keep the bubbles alive longer.

2. 2

   Discard the ice water if used and dry the glasses. Add 1 teaspoon of Crème de Cassis to the bottom of each flute. For a slightly sweeter, more pronounced cassis flavor, use up to 2 teaspoons per glass — adjust to your taste.

3. 3

   Hold the flute at a slight angle and slowly pour the chilled Champagne or Dry Sparkling Wine down the side of the glass, stopping about 1 cm from the rim. Pouring slowly preserves the bubbles and prevents overflow. The cassis will naturally rise and swirl through the wine, creating a beautiful gradient.

4. 4

   Give the drink one very gentle stir with a Cocktail Spoon — just once or twice — to lightly blend the Crème de Cassis without killing the carbonation.

5. 5

   Garnish with a Lemon twist (run the peel around the rim before dropping it in) or a few fresh Blackcurrants if available. Serve immediately.