Cranberry Champagne Cocktail
This cocktail is a great compliment to Bridget Charters’ Galley Gourmet holiday dinner party-themed column (find it here). Not only is it delicious, but it is a wonderful use of Thanksgiving leftover cranberry sauce! If you don’t have any leftover cranberry sauce on hand, you can go ahead and make another batch using the recipe below.
Make the Sauce
- 1 cup water
- 1 cup sugar
- 12-oz. bag fresh or frozen cranberries (3 cups)
- 1 large piece of orange zest, white removed
- 2 cloves, whole
- 4 peppercorns
- 2 bay leaves
Directions: Put the cranberry sauce in the bottom of the champagne flutes, pour a small amount of cold sparkling wine over the cranberry sauce, and allow to settle (or it will foam over). Once the bubbles have stopped, pour more wine in the glass to just below the rim. Garnish with three cranberries.
Make the drink
- Dry champagne
- Whole cranberries
- 1-2 tbsp. pureed cranberry
Directions: Put the cranberry sauce in the bottom of the champagne flutes, pour a small amount of cold sparkling wine over the cranberry sauce, and allow to settle (or it will foam over). Once the bubbles have stopped, pour more wine in the glass to just below the rim. Garnish with three cranberries.
We’re thirsty for more recipes, so send yours to editorial@nwyachting.com for a chance to appear in the next issue.
