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  • Meg Caldwell

    Tasty Trials: Nothing says Sunday like Strawberry Champagne

  • Natalie Punnett

    Strawberry-Amaretto Champagne Cocktails Hull a pint of strawberries and cut them in half. Throw them in a blender with some sugar (superfine is better but not necessary) and blend away until the strawberries are completely pureed. Now you have a choice here: if you like purees with seeds, you’re done. If you don’t like how strawberry seeds get stuck in your teeth and remain there until you finally give up and go brush and floss, then push the puree through a sieve…that’s what I did. It will take a few minutes of pushing as the seeds will clog things up. Keep mashing it around with the back of a spoon and soon you’ll have a (mostly) seedless strawberry puree. The secret ingredient here: Amaretto. Mix a few tablespoons (to taste) into the puree for a little hint of almond. The strawberries will thank you. Now comes the tricky part. For some reason, fruit purees excite champagne as much as champagne excites me: to the point of over-bubbling. I tried puree first, then champagne. I tried champagne first, then puree. Either way, the champagne bubbles over like crazy. So, as much as you want to drink this, you have to be patient. Put a couple spoonfuls of puree in each glass and top with champagne. The bubbles will eventually subside (or you can be impatient like me and scoop them out with a spoon). Top with more champagne until the glass is full. You will need to do a little mixing to get the puree incorporated into the wine…just be gentle. Bubbles are the main attraction.

  • William van Wassenhove

    strawberry amaretto champagne cocktail

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