草莓香槟鸡尾酒

Name: 草莓香槟鸡尾酒
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Ingredients: 16 oz 新鲜草莓 去蒂并四等分（约2杯）; 2 tbsp 细砂糖; 1 tbsp 新鲜柠檬汁 约半个柠檬的汁液; 4 oz 伏特加 普通或草莓风味，冷藏; 草莓风味伏特加; 1 bottle 香槟或普罗塞克 冷藏；推荐干型或特干型; 普罗塞克; 4 piece 新鲜草莓 整颗，用于装饰; 4 piece 新鲜薄荷 用于装饰

饮品10 分钟4 份简单

关于此食谱

一款闪闪发光、优雅精致的鸡尾酒，既美观又美味。新鲜草莓与少许糖和柠檬混合，然后加入冷藏香槟，呈现出气泡感十足、果香浓郁的饮品，完美适合庆典、早午餐或任何需要特别享受的场合。简单易制，却令人印象深刻。

步骤说明

1
Hull and quarter the Strawberries and place them in a Cocktail Shaker or Mixing Bowl. Add the Granulated Sugar and Lemon Juice.
2
Muddle the Strawberries vigorously with a muddler or the back of a Wooden Spoon for about 30–45 seconds, until the berries are fully broken down and a vibrant, juicy mixture forms. The Granulated Sugar will help draw out the juices.
3
If using Vodka, add it to the shaker now. Fill the shaker with a handful of ice, seal, and shake vigorously for 15–20 seconds until well chilled.
4
If NOT using Vodka, simply stir the muddled Strawberry mixture well to dissolve the Granulated Sugar.
5
Strain the Strawberry mixture through a Sieve into a spouted Measuring Cups or Pitcher (Large), pressing gently on the solids to extract as much juice as possible. Discard the solids.
6
Divide the Strawberry mixture evenly among 4 chilled champagne flutes — about 1.5 to 2 tablespoons per glass.
7
Slowly top each glass with chilled Champagne or Champagne, pouring gently down the side of the glass to preserve the bubbles. Fill to just below the rim.
8
Garnish each glass with a whole Strawberries on the rim and a sprig of fresh Mint, if desired. Serve immediately.

草莓香槟鸡尾酒

饮品

Chef Mii

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时间与温度

Total time: 10 min
Prep: 10 min

Total time: 10 min
Prep: 10 min

份量

食谱原写为 4 份

份量

食谱原写为 4 份

食材（7）

Strawberry Mixture

Main

Garnish

Strawberry Mixture

Main

Garnish

Equipment (8)

Mixing Bowl

Pitcher (Large)

Pitcher

Wooden Spoon

Measuring Cups

Mixing Bowl (4 Quarts)

Citrus Juicer

Sieve

Mixing Bowl

Pitcher (Large)

Pitcher

Wooden Spoon

Measuring Cups

Mixing Bowl (4 Quarts)

Citrus Juicer

Sieve

厨房工具

菜谱缩放单位换算肉类温度

Step by step

步骤说明

Tap a step number to check it off as you cook.

Hull and quarter the 16 oz 新鲜草莓去蒂并四等分（约2杯） and place them in a Cocktail Shaker or Mixing Bowl. Add the 2 tbsp 细砂糖 and 1 tbsp 新鲜柠檬汁约半个柠檬的汁液.

Uses

Cocktail Shaker
Mixing Bowl

1–1 min

Muddle the 16 oz 新鲜草莓去蒂并四等分（约2杯） vigorously with a muddler or the back of a Wooden Spoon for about 30–45 seconds, until the berries are fully broken down and a vibrant, juicy mixture forms. The 2 tbsp 细砂糖 will help draw out the juices.

Uses

Wooden Spoon

1–1 min

If using 4 oz 伏特加普通或草莓风味，冷藏, add it to the shaker now. Fill the shaker with a handful of ice, seal, and shake vigorously for 15–20 seconds until well chilled.

If NOT using 4 oz 伏特加普通或草莓风味，冷藏, simply stir the muddled 16 oz 新鲜草莓去蒂并四等分（约2杯） mixture well to dissolve the 2 tbsp 细砂糖.

Strain the 16 oz 新鲜草莓去蒂并四等分（约2杯） mixture through a Sieve into a spouted Measuring Cups or Pitcher (Large), pressing gently on the solids to extract as much juice as possible. Discard the solids.

Uses

Sieve
Measuring Cups
Pitcher (Large)

Divide the 16 oz 新鲜草莓去蒂并四等分（约2杯） mixture evenly among 4 chilled champagne flutes — about 1.5 to 2 tablespoons per glass.

Uses

Dry Champagne

Slowly top each glass with chilled 1 bottle 香槟或普罗塞克冷藏；推荐干型或特干型 or 1 bottle 香槟或普罗塞克冷藏；推荐干型或特干型, pouring gently down the side of the glass to preserve the bubbles. Fill to just below the rim.

Garnish each glass with a whole 16 oz 新鲜草莓去蒂并四等分（约2杯） on the rim and a sprig of fresh 4 piece 新鲜薄荷用于装饰, if desired. Serve immediately.