There is something about Champagne for breakfast that just seems insanely decadent to me, especially since I usually wake up to the opening act of a three ring circus!
This Raspberry Champagne is the perfect way to start your day, even if the circus comes with it. Especially if the circus comes with it…
For the champagne I opted for the Barefoot Bubbly Brut Cuvée for a couple of reasons. First, because it’s made here in the United States, and I’m a firm believer that not all great wine and champagne has to be imported. Second, at $11 a bottle, it’s reasonably priced and affordable. Third, it’s won several wine-makers awards, which means it’s certainly worth giving it a try at least once. And finally, the subtle flavors of kiwi, green apple, jasmine and peach made it the perfect complement to the raspberry puree.
Yields: 8 drinks
1 ½ c. raspberries (if using frozen, thaw first)
1 c. water
½ c. sugar
1 bottle champagne
Place raspberries, water, and sugar in a blender and puree till smooth. Strain mixture through a fine sieve to remove the seeds.
For each champagne flute, add 2 tbs. raspberry puree mixture and top off with about 4 oz. chilled champagne. Serve immediately.