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Ingredients
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Base liqueur
Sparkling wine
Garnish (optional)
Method
Preparation
- 1
Chill glass and ingredients
Place a champagne flute in the refrigerator or freezer for at least 10 minutes to chill. Ensure the Champagne or sparkling wine and the crème de cassis are well chilled before assembling.
- 2
Measure liqueur
Pour 0.5 oz (about 1 tablespoon) of crème de cassis into the bottom of the chilled flute. Use a jigger or measuring spoon for accuracy.
- 3
Add sparkling wine
Slowly and gently pour 4.5 oz of chilled Champagne (or Brut sparkling wine) down the inside of the flute at a slight angle so the drink mixes smoothly without excessive foam. Pour until the flute is nearly full, leaving a small gap at the top.
- 4
Finish and garnish
Do not stir. The crème de cassis will gently swirl into the Champagne, creating a deep ruby gradient. If desired, drop in one fresh blackberry or hang a lemon twist on the rim for aroma.
- 5
Serve
Serve immediately while the sparkling wine is lively and cold.