zoom
  • Print A4 A5
    • Close

    Save to your scrapbook

    Buttered Champagne cocktail recipe | Waitrose

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory
      Close

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Buttered Champagne cocktail recipe | Waitrose

    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

    Ingredients

    3 x 750ml bottles champagne (or sparkling wine)

    BUTTER LIQUEUR
    90g unsalted butter
    350ml vodka
    20g caster sugar

    Method

    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. 

    Your recipe note

    Edit your recipe note

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

    Comments

    Average user rating

    2 stars

    Glossary