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Ingredients
- redcurrant stems 30 (20 for the cocktails, 10 for decoration)
- egg white 1, room temperature (optional)
- caster sugar 2 tbsp
- cranberry juice 150ml
- lemon juice 2½ tsp
- fraise de bois (wild strawberry liqueur)
- vodka 250ml (Salvatore uses the Elit brand, plain vodka will do)
- Champagne 2-3 chilled bottles, depending on the size of your glasses
Method
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Step 1
Dip 10 redcurrant stems in the egg white, dust with caster sugar to create a frosted effect and put aside to dry (don’t store them in the fridge as the effect will be lost), or leave them plain if you prefer.
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Step 2
Place the remaining 20 redcurrant stems in a bowl and muddle with a rolling pin to release the juice. Add the cranberry juice, lemon juice, fraise de bois and vodka. Stir well, then strain through a plastic sieve into a container. Store in the fridge.
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Step 3
When you’re ready, divide the mix evenly between 10 champagne flutes, top up very slowly with bubbly (this will keep both liquids separate in the glass) and decorate each glass with a redcurrant stem.
