BY ROGER WATSON I tend to listen to the BBC Radio Today programme, so others don’t have to. I usually pop it on while I am shaving, as I did this week. It has progressed over the years from being a terrible programme to being a truly terrible one. Well known for its commentators competing to be the person who interrupts interviewees the most it … Continue reading Less Sour Grapes
Ingredients: 1 tbsp lemon juice 1 tsp sugar syrup 50ml gin champagne ice lemon zest Method: STEP 1 Pour the lemon juice, sugar syrup and gin into a cocktail shaker then fill up with ice. STEP 2 Shake well then strain into a champagne flute. Top with a little champagne, leave to settle (as it will bubble up) then fill up with more champagne. Swirl gently with a … Continue reading French 75
Ingredients: 1 bottle champagne 1 cup raspberry sorbet raspberries fresh, for garnish Method: Using a cookie scoop, add 1 scoop raspberry sorbet to champagne flute or wine glass. Alternatively, if you do not have a cookie scoop, just measure 1-2 Tbsp raspberry sorbet and place in bottom of champagne glass. Fill with champagne and top with fresh raspberries. Serve immediately. Continue reading Raspberry Sorbet Champagne
Ingredients: 360ml champagne 3 tablespoons sugar 3 envelopes gelatin 60ml lemon vodka shimmer sprinkles Method: Grease a loaf pan with non-stick cooking spray and set aside. Combine 300ml champagne and the sugar in a medium saucepan. Sprinkle the gelatin on top and let it bloom for two minutes. Heat mixture over low heat stirring until the gelatin has completely dissolved. Remove the mixture from the … Continue reading Champagne Jelly Shots
Ingredients for Easter Champagne Slush: 1 pint rum 2 bottles (750 ml size) champagne 3 cans (6-ounce size) frozen lemonade concentrate, thawed 6 cans (12-ounce size) ginger ale Instructions for making Easter Champagne Slush: Combine rum, champagne, lemonade concentrate and ginger ale in a large container. Mix well. Freeze until firm. Thaw slightly before serving. Continue reading Easter Champagne Slush
