Earl Grey Champagne Spritzer |
|
 |
Prep Time: 10 Minutes Cook Time: 120 Minutes |
Ready In: 130 Minutes Servings: 2 |
|
This is a Bobby Flay recipe from the Cooking Channel. It sounds divine. Alas, the recipe doesn't tell you how to use the champagne, so I added that part of the instructions myself. Also note that you can use sparkling wine in place of the Champagne if you prefer. Ingredients:
1 cup sugar |
2 earl grey tea bags |
10 ounces champagne, very cold |
2 thin lemon slices |
Directions:
1. Dissolve the sugar in 1 cup water and bring to a boil in a small saucepan. Reduce the heat to low and cook until the mixture turns syrupy, about 5 minutes. Remove from the heat. Place the tea bags in the saucepan and let the mixture come to room temperature. Refrigerate until cold, about 2 hours. (Syrup will keep up to one month stored in the refrigerator in a container with a tight fitting lid.).
2. Spoon 3 tablespoons of the cold Earl Grey simple syrup into each Champagne flute. Garnish with a thin slice of lemon.
3. Carefully pour 5 ounces of champagne or wine into each flute.
|
|