Christmas Campari fizz

Christmas Campari fizz
  • Serves icon Serves four
  • Time icon 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.

Nutrition: per serving

Calories
173kcals
Protein
0.3g
Carbohydrates
17.1g (15.5g sugars)
Fibre
no fibre
Salt
trace salt
Calories
173kcals
Protein
0.3g
Carbohydrates
17.1g (15.5g sugars)
Fibre
no fibre
Salt
trace salt

Ingredients

  • 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

Method

  1. 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).
  2. Pour over the grapefruit juice and stir until the sugar has dissolved. Strain into a small bowl and discard anything left in the sieve.
  3. 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.
  4. Top up each glass with champagne or sparkling wine, then garnish with fresh sprigs of lemon thyme to serve.

delicious. tips

  1. 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.

  2. Make the grapefruit and lemon sherbet mixture up to a day ahead and keep covered somewhere cool.

Recipe By

Charlie Stein

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