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Ingredients
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Champagne Cocktail
Method
Champagne Cocktail
Chill glass and ingredients
Place a champagne flute in the refrigerator or freezer for 10–15 minutes before serving to ensure the glass is well chilled. Keep the Champagne chilled in the fridge until ready to pour.
Measure and add crème de cassis
Pour 1/2 teaspoon (0.5 tsp) crème de cassis into the bottom of the chilled champagne flute. This small amount gives the signature sweet blackcurrant base without overpowering the wine.
Top with Champagne
Carefully tilt the flute slightly and slowly pour about 4.5 ounces (roughly 135 ml) of chilled Pommery Champagne (or another dry sparkling wine) into the glass. Pour gently to preserve bubbles and avoid excessive foaming. Stop when the flute is nearly full, leaving a small head of bubbles.
Garnish and serve
If using, thread 2 blackcurrants on a small cocktail pick or drop them into the flute. Optionally express a lemon twist over the glass by holding the twist over the flute and giving it a quick squeeze to release oils, then drop it in or rest it on the rim. Serve immediately while effervescent.