Champagne Soup (Punch)
Champagne Soup is an old cocktail but credit for this version goes to chef Patrick Clement of Pallas Foods - I’ve recommended Aldi’s Champagne but this will also work with Cava (but not Prosecco as the fizz is too light)
Ingredients
1 Ladle Cointreau (or Grand Marnier)
1 Ladle Simple Syrup
½ Ladle Lemon-Lime Juice
1 Bottle Champagne or Cava (Aldi’s Veuve Monsigny works well).
Method
To make simple syrup heat 250g of sugar with 250ml of water until dissolved. This will keep for months in a sealed bottle.
To make the punch add the Cointreau and simple syrup to a large round bowl, next add the lime and lemon juice and mix well.
Tilt the bowl and gently pour in the Champagne. Make a figure of eight with the ladle to mix gently.
