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    Buttered Champagne

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    Buttered Champagne

    By Bruno Loubet & Tony Conigliaro

    Nutty brown-butter-infused vodka is the perfect way to spruce up your festive fizz.

    • Preparation time: 10 minutes, plus 2 hours' chilling
    • Cooking time: 5 minutes
    • Total time: 15 minutes, plus 2 hours' chilling

    Serves: 20


    3 x 750ml bottles champagne (or sparkling wine)

    90g unsalted butter
    350ml vodka
    20g caster sugar


    1. For the butter liqueur, gently heat the butter in a small pan for about 3-4 minutes, until it turns golden brown. Put the vodka in a clean, sealable and heatproof container. Carefully add the warm butter to the vodka (it may spit) and seal tightly. Store in the fridge until the butter re-solidifi es (about 2 hours).

    2. Put a coffee fi lter in a sieve and strain the mixture – don’t try to push the butter through; discard the butter. Add the sugar to the liquid and stir to dissolve. Transfer to a cool, sterilised bottle and store in the fridge for up to 1 month.

    3. For each serving, pour 15ml butter liqueur into a champagne flute and top up with 100ml champagne (or sparkling wine), stirring gently, if needed. 

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    This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.


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