About this recipe

A timeless French aperitif that transforms two simple ingredients into something truly elegant. Chilled Champagne (or sparkling wine) is poured over a splash of crème de cassis — a rich blackcurrant liqueur — creating a jewel-toned, lightly sweet, and beautifully effervescent cocktail. Perfect for celebrations, dinner parties, or any moment worth toasting.

Instructions

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.