• 30 (20 for the cocktails redcurrant stems, 10 for decoration)
  • 1 egg white, room temperature (optional)
  • 2 tbsp caster sugar
  • 150ml cranberry juice
  • 2½ tsp lemon juice
  • fraise de bois (wild strawberry liqueur)
  • (Salvatore uses the Elit brand vodka 250ml, plain vodka will do)
  • 2-3 chilled bottles Champagne, depending on the size of your glasses


  • 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.

  • 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.

  • 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.


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