"champagne Toast" Recipe
Make "champagne Toast" Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cocktail
Garnish
Serveware
Method
Prep
- 1
Chill glassware and ingredients
Place champagne flutes in the refrigerator or freezer for at least 15–30 minutes so they are well chilled. Chill the bottle of champagne in the refrigerator for several hours or in an ice bucket for 20–30 minutes before serving.
- 2
If using fresh berries, wash and dry them thoroughly. Prepare citrus twists by cutting a 2–3 inch strip of peel and twisting to release oils.
Mixing (Classic Light Toast)
- 3
Optional pre-mix for flavor
If you want a slightly more complex Toast (similar to a French 75 base), combine the cognac (60 ml) and orange curaçao (15 ml) with the simple syrup (10 ml) and lemon juice (5 ml) in a small pitcher or mixing glass. Add one dash of Angostura bitters if desired. Stir briefly to combine. This step is optional — a classic Champagne Toast is simply chilled champagne poured into flutes.
- 4
Pour champagne
Tilt each chilled flute at a slight angle and pour the champagne gently down the side to preserve bubbles, filling glasses about two-thirds to three-quarters full. If you prepared the optional spirit mix, add about 10 ml (a splash) of the mix to each flute before topping with champagne; stir very gently once to combine.
Garnish & Serve
- 5
Thread a berry or two on a cocktail pick or gently drop a single berry into each flute for visual appeal. Alternatively, rest a lemon or orange twist on the rim or drop it into the glass to release oils.
- 6
