Christmas Campari fizz
- December 2020
- Serves four
- Hands-on time 10 min, plus infusing
Charlie Stein (son of Rick), who oversees all the drinks in the Stein empire, says: “This is the perfect pre-dinner champagne cocktail. Aromatic with the Campari, lemon thyme and grapefruit, it’s also a little bitter. The recipe is in two parts – first you make a sherbet, which you use in the final recipe.”
If you aren’t a fan of grapefruit, try our clementine cocktail for another festive fave.
- 17.1g (15.5g sugars)
- no fibre
- trace salt
- 4 tbsp Martell cognac
- 2 tbsp Campari
- 2 tbsp grapefruit and lemon thyme sherbet (see below)
- 1 tbsp sugar syrup (see tip)
- 400ml champagne (or sparkling wine)
- Fresh lemon thyme sprigs to garnish
For the grapefruit and lemon thyme sherbet
- Pared strip grapefruit zest, plus 2 tbsp juice
- 30g caster sugar
- Small handful fresh lemon thyme sprigs, plus extra to serve
- For the sherbet, mix the grapefruit zest, sugar and lemon thyme in a small bowl, cover and set aside for 45 minutes or longer (see Make Ahead).
- Pour over the grapefruit juice and stir until the sugar has dissolved. Strain into a small bowl and discard anything left in the sieve.
- Fill a jug with ice, then pour over the cognac, Campari, sherbet and sugar syrup. Stir to mix well, then strain evenly among 4 champagne coupes or flutes.
- Top up each glass with champagne or sparkling wine, then garnish with fresh sprigs of lemon thyme to serve.
You can buy sugar syrup or make your own: heat caster sugar and an equal weight of water in a pan. Stir to dissolve the sugar, then leave to cool.
Make the grapefruit and lemon sherbet mixture up to a day ahead and keep covered somewhere cool.
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