Ingredients:

  • 1/2 cup (75g) Fresh strawberries, hulled and sliced
  • 1 tbsp (15g) Superfine sugar
  • 1 tsp (5ml) Freshly squeezed lemon juice
  • 8 oz (240ml) Dry Champagne, Cava, or Prosecco
  • 1/2 oz (15ml) Orange liqueur (Cointreau)
  • 2 Whole strawberries, for garnish
  • 2 Small sprigs of fresh mint

Instructions:

  1. Hulled and slice 1/2 cup (75g) Fresh strawberries into very thin rounds.
  2. Macerate the fruit by tossing the slices with 1 tbsp (15g) Superfine sugar and 1 tsp (5ml) Freshly squeezed lemon juice. Note: Let this sit for at least 15 minutes until a syrupy liquid forms.
  3. Muddle the berries gently in the bowl to release more juice, then strain through a fine mesh sieve into a small pitcher.
  4. Incorporate the liqueur by stirring 1/2 oz (15ml) Orange liqueur into the strained strawberry syrup.
  5. Chill your glasses in the freezer until they develop a frosty, opaque coating.
  6. Divide the syrup equally between two chilled flutes, pouring it directly into the bottom.
  7. Tilt the glass to a 45 degree angle to prepare for the wine.
  8. Pour the Champagne 8 oz (240ml) very slowly down the side of the glass. Wait until the foam subsides before adding the rest.
  9. Stir once very gently with a long spoon to lift the syrup from the bottom without breaking the bubbles.
  10. Garnish immediately with a whole strawberry and a sprig of mint for a fresh, herbal finish.