• Save to your scrapbook
  • Save to your scrapbook

    Stollen Fizz

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      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
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Stollen Fizz

    Serves: 10


    For the stollen infusion:     
    250ml Spanish brandy - Torres
    250ml Amaretto
    2 Cloves
    2 star anise
    2 small cinnamon sticks


    1. To make the stolen infusion, gently warm the ingredients together for 5 minutes and leave to cool. This will last up to 4 weeks.

    2. Depending on your preference put either a single or double measure of the infusion in the bottom of a champagne flute and top with your choice of fizz.


    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars