Mock Champagne
In a large glass jug or carafe, combine sparkling water, ginger ale and grape juice. Serve immediately in champagne flutes. 1litre chilled sparkling mineral water 1 litre chilled ginger ale 3 cups chilled white grape juice [... more]
All Recipes AU |
Poached Rhubarb with Champagne Sabayon
Whisk yolks, eggs, sugar and Champagne over the top of a moderate flame until thick. Whisk together cream and custard, then fold gently through egg mixture. Chill before use. To assemble, place rhubarb pieces into a serving dish, top with a puff ... [... more]
Australian Womens Weekly |
Champagne Summer Berry Cocktail
Place a sugar cube at the bottom of each champagne glass and add a couple of dashes of Angostura Bitters to each cube. Add two or three berries to each glass- depending on the berries' size. Pour in the champagne right before drinking. 150g of ... [... more]
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Vodka Peach Champagne Cocktail
Pour the vodka and peach schnapps into a cocktail shaker with the ice and shake well. Strain into 2 martini glasses and top up with champagne. Garnish with strawberries. 2 nips (60ml) good quality vodka 2 nips (60ml) peach schnapps 2 nips (60ml) ... [... more]
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Champagne and Orange Juice
Mix the orange juice and champagne together in a jug or carafe just before serving. 400ml orange juice 1 bottle champagne [... more]
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Classic Champagne Cocktail
Drop a sugar cube in the bottom of each champagne flute and add a couple of dashes of bitters to it. Add 1/2 nip of brandy to each glass Fill with Champagne. Garnish with strawberries or maraschino cherries. Strawberries or maraschino cherries ... [... more]
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Champagne cup
Put the prepared fruit into a large, glass jug. Pour in the brandy and Grand Marnier and stir well. Cover and chill for 1 hour. Just before serving, add the ice and pour in the champagne and the soda or mineral water. Decorate with the cucumber ... [... more]
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Diana's Blood Orange Bellini
Pour the blood orange juice into a champagne flute. Top with the champagne. Garnish with slices of blood orange, if desired. 30ml blood orange juice (freshly squeezed, if possible) 150ml champagne, prosecco or sparkling wine [... more]
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Berries in Champagne Sabayon
Place the egg yolks and sugar in a bowl over simmering water. Whisk until mixture thickens and turns pale. Add the champagne and whisk until mixture doubles in volume (about 10-15 minutes) Preheat grill. Divide sabayon between 6 small oven proof ... [... more]
Australian Womens Weekly |
Champagne and mulberry jelly
Place the champagne and sugar syrup in a small pot and bring to a simmer. Add the mulberries and poach very gently for about 1 minute, until they start to change colour. Remove the pan from the heat and let the mulberries cool in the ... [... more]
Australian Womens Weekly |
Champagne Jellies
Place sugar and water in a medium saucepan. Slowly bring to the boil, stirring to make sure the sugar dissolves. Gently soak the gelatine leaves in some cold water. Add to the sugar syrup along with the champagne. Pour into individual serving ... [... more]
Australian Womens Weekly |
Champagne and Lychee Jellies
Cover gelatine leaves with cold water and allow to soften for about 3 minutes. Squeeze softened gelatine gently to remove excess water add to the lychee syrup. Stir until gelatine has dissolved. Gently mix the gelatine through the champagne and ... [... more]
Australian Womens Weekly |
