It is the the fourth day of Christmas treat – the drunk version – with champagne cocktails. Today I have to say if you don’t feel like maybe your liver hurts, than you are not doing the drunk version right.
Anybody else love champagne cocktails? I always order one when I find it on a menu at a restaurant or swanky bar (ha – like I go to swanky bars). And I have been drinking mimosas or some form of them since I began my drinking life. There is something so festive and party-time I find about champagne…like I always wanna smiles and cheers someone when I have one. Champagne is definitely a headache giver when I have too much. But when I be responsible (which was NOT this last weekend at my holiday party), one or two champagne cocktails sets the mood just right. And by just right I mean DANCING! Here is a few I will be trying soon too.
What makes this one so great?
A cranberry and Grand Marnier simple syrup is what. Grand Marnier is an orange liqueur that I use in baked goods all the time. Fresh cranberries with sugar and a little orange juice and water, cooked down and strained through a strainer. Stir in a little Grand Marnier and you have a delicious simple syrup that sweetens up the the bubbly champagne and makes for a festive little cocktail.
And I am just gonna tell you now, even though you probably don’t need me to, this simple syrup is super f’ing versatile. It is delicious on fruit, and delicious on ice cream. Also – it is delicious with vodka and sparkling water for a whole other kind of cocktail. Keep in in a mason jar in the fridge, and it will last for a few weeks.
Champagne cocktails - with Cranberry and Grand Marnier simple syrup.
- 2 cups of cranberries fresh or frozen
- 1 cup of sugar
- 1 cup water
- juice of half an orange save the orange half
- frozen cranberries for garnish
1/2 cup of Grand Marnier (or if you have another orange flavored liqueur on hand I think that should work)
In a saucepan combine the cranberries, sugar, water juice of the orange and the half of the orange and bring to a simmer. Continue simmering until the cranberries have all burst and the liquid thickens. Pour through a strainer (hint - save the cranberries and eat them!) into a bowl or mason jar. Add in the Grand Marnier and combine fully. Let cook and chill in fridge.
Pour into a flute of cold champagne and garnish with a frozen cranberry (this will also keep it cool).
Check out the last three days of Christmas cocktails!