Brunch Cocktails remixed.
I love the idea of a brunch cocktail bar, but a champagne cocktail bar is even better.Â Fresh fruit pureed and served in mason jars – the perfect mix-in for your favorite sparkling wine on a hot summer day. These don’t taste like your average Bellini or Mimosa- they’re much lighter and still slightly tart. The champagne is the star of the show, flecked with the fruit.
I served these this past weekend, and everyone had a lot of fun mixing up their own drinks and watching the champagne foam turn strawberry and raspberry colored. This isn’t really a “recipe” per se, but here’s what I did.
Fresh Fruit Champagne Cocktails
I pureed a package of strawberries, a package of raspberries and juiced two oranges. I didn’t strain the berries, but I did slightly strain the orange juice. Each yielded about 1/3 – 1/2 of a small mason jar. With about one – two teaspoons per drink, this was just about enough to cover two bottles of champagne. I set the mason jars out with a teaspoon in each and my champagne bar was ready for my guests to mix up their own delicious fresh fruit champagne cocktails.
Happy Entertaining (& Drinking!)