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James Carrier Photo by: James Carrier

Crimson Spice Champagne Cocktail

Notes: For a nonalcoholic alternative, substitute lemon-lime or club soda for the cognac and Champagne. If making syrup up to 1 week ahead, chill airtight.

Sunset NOVEMBER 2001

  • Yield: Makes 16 servings

Ingredients

  • 2 quarts cranberry juice cocktail
  • 8 slices (quarter size and about 1/8 in. thick) peeled fresh ginger
  • 2 cinnamon sticks (about 3 in. long)
  • 2 whole star anise
  • 1/3 cup cognac or brandy
  • 8 cups Champagne or other sparkling wine (about 2 2/3 bottles, 750 ml. each), chilled
  • 32 to 48 fresh cranberries, rinsed, or frozen cranberries (optional)

Preparation

1. In a 3 1/2- to 4-quart pan, combine cranberry juice, ginger, cinnamon sticks, and star anise. Boil over high heat until reduced to 2 cups, about 1 hour. Let cool about 30 minutes, then pour through a fine strainer into a small pitcher. Chill syrup until cold, at least 1 1/2 hours.

2. For each serving, pour 2 tablespoons of the cranberry syrup and 1 teaspoon cognac into a Champagne flute (6 to 8 oz.). Add 1/2 cup (4 oz.) Champagne. Garnish with 2 or 3 cranberries if desired.

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