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Buttered Champagne cocktail recipe | Waitrose
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By Bruno Loubet & Tony Conigliaro
Nutty brown-butter-infused vodka is the perfect way to spruce up your festive fizz.
3 x 750ml bottles champagne (or sparkling wine)
90g unsalted butter
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.
This recipe first appeared in Waitrose Food magazine. myWaitrose members can download the Waitrose Food app edition for FREE. Find out more.
This recipe was first published in November 2015.