champagne

Embrace winter with Jack Frosties from Delish.com. 

Jack Frosties

c. vodka

c. Prosecco

c. Blue Curaçao

c. lemonade

c. ice

Lemon wedge,

White sanding sugar,

Flavorless, would not try again. Added Malibu and it added to the flavor

Use Stolichnaya vodka & expensive champagne and your drink will taste excellent. If you are going to use cheap champagne then skip that ingredient. Mixing a lot of ingredients together doesn't give you good results if you use inferior ones.

Possibly the WORST drink ever made!!  Every Single person that tasted this drink immediately poured it down the sink!  You people owe me money!!!  Awful!  Do not waste your time or ingredients making this dumpster fire recipe! Can I give it ZERO STARS?!?!?

These were re-named blue water at my party. Not recommended.

https://streaming.hearstdigitalstudios.com/56361ab4-63ab-43b8-b935-d5b9869fbfda/video_rover_16x9_1080p_hd_1574696063_29050.mp4

Jack Frosties Will Help You Survive Winter

Classic Champagne Cocktail Recipe | Epicurious.Com

sugar cube

Angostura bitters

Champagne

Lemon twist,

RockSugar uses the juice of calamansi, a delicious but hard-to-find citrus fruit. We approximated its flavor for this sangria with a mix of other citrus.

Blood Orange Sangria

lemongrass stalk, tough outer layer removed, finely chopped

lemon juice

dry Riesling

blood orange juice

grapefruit juice

lime juice

Champagne or sparkling wine

Blood orange wheels (for serving)

RockSugar uses the juice of calamansi, a delicious but hard-to-find citrus fruit. We approximated its flavor with a mix of other citrus.

Bon Appétit

Muddle lemongrass and lemon juice in a pitcher. Stir in Riesling and blood orange, grapefruit, and lime juices. Chill at least 30 minutes and up to 2 hours; strain into a clean pitcher.

Pour ¾ cup citrus mixture into each ice-filled wine glass; add ¼ cup Champagne. Garnish with blood orange wheels.

A sparkly gelatin alcoholic treat for New Year's Eve

Champagne Jell-O Shots

sparkling cider

gelatin

sparkling wine (such as spumante, champagne

vodka (or flavored vodka)

sanding sugar (see note)

Prepare molds. (I used plastic shot glass cups,...

Prepare molds. (I used plastic shot glass cups, but you can also use cupcake wrappers or mini-muffin tins.) Spray them lightly with cooking spray. Sprinkle the sanding sugars in the bottoms of the molds.

Soften gelatin. Whisk together sparkling cider or lemonade...

Soften gelatin. Whisk together sparkling cider or lemonade with 1/2 cup water in a small saucepan. Sprinkle gelatin over top and allow to rest for 5 minutes until gelatin is softened and the liquid’s surface appears slightly wrinkled.

Dissolve the gelatin. Warm the liquid over medium...

Dissolve the gelatin. Warm the liquid over medium heat for 2 to 3 minutes, stirring until gelatin is completely dissolved. Do not let boil. Remove from heat.

Add liquor. Whisk in the vodka and champagne.

Fill the molds. Distribute the liquid evenly among the...

Fill the molds. Distribute the liquid evenly among the molds. Refrigerate 3 to 4 hours before serving.

Serve. If using a mold (in lieu of...

Serve. If using a mold (in lieu of cups), dip bottom of pan into hot water for 5 seconds. Run a paring knife around the edge of the Jell-O to loosen. Flip out the molds onto a wax paper-lined surface. Keep chilled until serving. Sprinkle with more sanding sugars before serving.

It's time to ring in the new year with a bang! Or a punch. Badass New Year&#8217;s Champagne Punch, to be specific. This big bowl of NYE cocktail contains coconut rum, Peach Schnapps, strawberry vodka, Rosé Champagne, and pink lemonade. Throw some strawberries, lemon slices, and raspberries in there to up the fruit-fusion factor.

Badass New Year&#8217;s Champagne Punch

Bottle Coconut Rum

Bottle Peach Schnapps

Bottle Strawberry vodka

Bottles Rosé Champagne

Bottles Pink Lemonade

Raspberries

Strawberries

Lemon Slices

//tipsybartender.b-cdn.net/badass-new-years-champagne-punch/720.mp4

Homemade champagne frosting is a delightfully spiked and sparkly addition to any dessert such as vanilla cupcakes or white cake. Reduce champagne on the stovetop for intensified flavor.

Champagne Frosting

(180 milliliters) champagne

(230 grams) unsalted butter, softened to room temperature

(480 milliliters) confectioners’ sugar

vanilla extract

salt

In a small saucepan, bring the champagne to a boil over medium-high heat. Once boiling, reduce to medium heat and allow to simmer until reduced down to 1/4 cup, about 7-10 minutes. Set aside to cool completely. You want it room temperature or cold.

In a large bowl using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until completely smooth and creamy, about 2-3 minutes. Add the confectioners&#8217; sugar 1 cup at a time, beating on low at first then increasing to high speed. Once incorporated, add the next cup. Once creamy and combined, beat in 3 Tablespoons of the reduced champagne and the vanilla extract. Taste. Add the remaining reduced champagne if needed, then a pinch of salt if you&#8217;d like.

Frosting can be made 2 days in advance, covered, and stored in the refrigerator until ready to use.

Learn to make an elevated take on the classic brunch sparkling cocktail. 

White Mimosa

Lillet Blanc

Cointreau

lemon

Moët Imperial Champagne,

Orange twist,

An Elevated Take on the Mimosa

French 77

oz gin

oz St. Germain

Sparkling wine, to top

Fresh homemade ham and cheese stuffed bread is an absolute treat any day of the week. Especially on a long weekend when you are feeling lazy. This dough is simple and easy to make.

Homemade Ham and Cheese Stuffed Bread

Milk ((warm 110 F))

Egg (large)

tsp Instant dry yeast

Sugar

Salt

tbsp Butter (melted)

All-purpose flour

Extra all-purpose flour (for kneading)

Ham/Pastrami

oz Cheese slices or grated cheese

Water

tbsp Black or white sesame seeds

In a measuring cup add the milk, yeast, sugar, and melted butter. Combine well and add the eggs. Set aside for 3 minutes. Tip - There is no need to activate this yeast but I like to make sure my yeast is good and the temperature of the liquid ingredients is just right. That way I don&#039;t waste ingredients

Add the flour and salt in the bowl of a stand mixer with the hook attachment.

Pour in the yeast mixture. Combine at medium speed. Scrape the sides of the bowl until no dry flour is seen.

The dough will be soft and sticky. If necessary add the extra flour for kneading.

Continue to knead for about 3 to 5 minutes until you have a smooth, elastic, dough.

Bring the dough together into a ball. Place in an oiled bowl. Brush some oil on the dough to prevent drying.

Cover with a damp cloth or plastic wrap and leave it in a warm place for about 60 to 90 minutes or until double in volume.

Dough

Punch down and knead for a few seconds. Divide the dough into two to make two loaves.

Roll the dough into a rectangle shape. Add slices of ham and cheese.

Roll dough like a jelly roll tucking the sides well. Fold the roll into three (as shown in the pictures above).

Place in an 8 x 4-inch loaf pan or similar baking tray. (I&#039;m using a 4 x 6-inch Pyrex dish)

Proof the dough - Cover with a damp kitchen cloth or plastic wrap. Let rest for about 30 mins until almost double in size.

Stuff the bread

Preheat oven to 190 C / 380 F. Brush with egg wash and sprinkle sesame seeds.

Bake in the preheated oven for 25 to 30 mins.

Let cool in the pan for 10 minutes before you cut it with a bread knife

Bake

Don’t let the sugar cube and dainty bubbles fool you: This is a very stiff drink.

The Jimmie Roosevelt

Cognac (such as Courvoisier)

Chartreuse liqueur

Place sugar cube in a coupe glass and soak with Angostura bitters. Add a handful of cracked ice cubes and Cognac; top with Champagne. Drizzle with Chartreuse. Add ice until almost brimming.

Vietnamese Sangria

gewürztraminer

Curaçao

muscat de Beaume de Venise

litchi juice

sugar

Orange slice

litchi

Mix all ingredients except Champagne, orange slice and litchi in a shaker.

Pour into a 12-ounce Pilsener glass filled with ice. Top off with Champagne (the drink should be light green) and garnish with orange slice and litchi.

Celebrate LOVE with this Champagne Sangria! In this ruby red cocktail, blood orange and pomegranate juice is combined with a mixture of fresh fruit, a simple syrup and rosé champagne for a stunning and delicious adult beverage!

Champagne Sangria

strawberries, hulled

pomegranate arils

pomegranate juice (chilled)

Grand Marnier

Brut Rosé Champagne (chilled)

raspberry orange orange

raspberries

In a large pitcher, add 1 pound sliced...

In a large pitcher, add 1 pound sliced strawberries and half of the pomegranate arils.

Pour in pomegranate juice, blood orange juice, simple...

Pour in pomegranate juice, blood orange juice, simple syrup, grand marnier and champagne.

Top with blood orange slices and half of...

Top with blood orange slices and half of the raspberries. Using cocktail spoon, gently stir to combine.

Divided remaining pomegranate arils and raspberries among glasses....

Divided remaining pomegranate arils and raspberries among glasses. Add some of the fruit from the pitcher before filling each glass with the champagne sangria.

Sip and as always, please drink responsibly.

This light and spongey champagne cake roll is flavored with reduced champagne and vanilla. Fill with champagne whipped cream to make an extra sparkly and celebratory New Year's Eve dessert. Both the cake and whipped cream can be made ahead of time-- see make ahead instructions.

Champagne Cake Roll

(240 milliliters) champagne*

(115 grams) sifted cake flour* (spoon & leveled)

baking powder

eggs,

(150 grams) granulated sugar, divided

(120 grams) confectioners’ sugar, plus extra for topping

Tablespoon unsweetened natural or dutch-process cocoa powder

(360 milliliters) heavy cream

(40 grams) confectioners’ sugar

Tablespoon reduced champagne (from step 1)

Reduce the champagne

In a small saucepan over low heat, simmer the champagne, whisking occasionally, until it reduces down to 4 Tablespoons (1/4 cup). This usually takes around 20 minutes, but the time varies. Place reduced champagne in the refrigerator until completely cool.

Preheat oven to 350°F (177°C). Spray a 10&#215;15 inch baking pan with nonstick spray or grease with butter, so the parchment paper sticks. Then line it with parchment paper so the cake seamlessly releases. Spray or grease the parchment paper too. We want an extremely nonstick surface for this cake roll!

Make the cake

Whisk the cake flour, baking powder, and salt together in a medium bowl. Set aside.

Using a hand mixer or a stand mixer fitted with whisk attachment, beat the egg whites and 1/4 cup sugar together on high speed for 4-5 minutes or until stiff peaks form. Transfer to another bowl. Using the same mixing bowl you just had the egg whites in (no need to clean it!), add the egg yolks, remaining sugar, 2 Tablespoons reduced champagne, and vanilla extract. Beat together on high speed for 3-4 minutes or until light in color.

Add half of the whipped egg whites into the egg yolk mixture. Beat on low speed for 10 seconds. Repeat with remaining egg whites and beat on low for 10 seconds. Finally, add the flour mixture and beat on low until the batter is completely combined. Do not overmix.

Spread batter evenly into prepared pan. Bake for 15 minutes or until the cake springs back when poked with your finger.

Roll the cake

As the cake bakes, place a piece of parchment paper (larger than the cake) or a thin kitchen towel flat on the counter. Sprinkle with 1 cup of confectioners&#8217; sugar. Once the cake comes out of the oven, immediately invert it onto the parchment/towel. Peel off the parchment paper that was on the bottom of the cake as it baked. Starting with the narrow end, begin rolling the cake up with the parchment/towel. Do this slowly and gently. The cake will be warm. Allow the cake to cool completely rolled up in the parchment/towel. Place in the refrigerator to speed it up, about 2 hours.

Remove the cake roll from the refrigerator and allow to sit on the counter for a few minutes to warm up as you prepare the whipped cream.

Make the whipped cream

Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners&#8217; sugar, 1 Tablespoon reduced champagne, and vanilla extract on medium-high speed until medium to stiff peaks form, about 2-3 minutes.

Gently and slowly unroll the cake. Brush with remaining reduced champagne. Dust with cocoa powder, if desired. Spread whipped cream evenly on top, leaving about a 1/2 inch border around the cake. Gently roll the cake back up, without the parchment/towel this time. Loosely cover with plastic wrap and refrigerate for 20 minutes before slicing and serving. Dust with more confectioners&#8217; sugar, if desired.

Cover leftover cake and store in the refrigerator for up to 3 days.

I had some leftover champagne from a couple weeks ago so I remembered this recipe and reduced it down. Made the cake roll for five of us and we nearly polished it off in one sitting. Instead of using whipped cream, opted for lite whipped topping to trim calories, but it was still delicious. Would definitely make this again as cake rolls are so much fun and underappreciated.

I just made this for a holiday dinner party and it was a hit! Everyone loved how light and airy it turned out. I love that it’s not too sweet and packs some nice flavor. Thanks for the recipe!

This turned out so good! I kept adding more pink champagne (some reduced and some not) to the whipped cream so that it tasted more champagne-like. It tasted so good, but was a little too slack (totally my fault). Great recipe :)

The dryness of your chosen fizz works well with the delicate sweetness of this impressive posset

Champagne & raspberry possets

double cream

tbsp golden caster sugar

raspberry

shortbread biscuits

Put the raspberries and Champagne in a mini food processor or blender (or use a jug and a hand blender). Whizz until the purée is as smooth as you can get it, then use a wooden spoon or spatula to push as much of it through a sieve as you can. Discard the seeds left behind.&nbsp;

Put the cream and sugar in a saucepan and warm gently until the sugar melts. Increase the heat until just boiling, then boil vigorously for 2 1/2 mins, stirring constantly. Turn off the heat and stir in the raspberry-Champagne purée. Cool for 15 mins before dividing between 2 small pots or glasses. Chill for 30 mins, then sprinkle over the freeze-dried raspberry pieces and chill for at least 2 hrs more until set (or overnight if you&rsquo;re making ahead).

To serve, remove the possets from the fridge and add some shortbread biscuits (shop-bought or <a href="http://www.bbcgoodfood.com/search/recipes?query=shortbread">find shortbread recipes</a> here on bbcgoodfood.com).

A dash of pineapple juice and grenadine, adds a lovely twist to this brunch time classic.

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