Heston's Champagne cocktailsPosted on: 07 October 2016 by 50connect editorial
For those who like to celebrate with something sweeter – Heston’s champagne cocktails are sure to do the trick.
Heston's rhubarb fizz
- 30g Tate & Lyle Fruit Sugar (or fructose)
- 30g white caster sugar
- 500g rhubarb, chopped into very thin slices
- 20ml grenadine
- 24g Chase Rhubarb liqueur (optional, from selected stores)
- ½ vanilla pod, halved and seeds scraped out
- Place the fruit sugar, caster sugar, rhubarb, grenadine, liqueur and the seeds of the vanilla pod into a bowl and cover with clingfilm. Put the bowl over a pan of simmering water and allow to stand for 1 hour.
- Remove the bowl, strain through a fine sieve and place both the reserved rhubarb syrup and the compote in separate bowls in an iced water bath.
- Place 1½ tbsp of rhubarb compote with some of the reserved syrup into 2 chilled Champagne flutes, and fill to the top with chilled Champagne.
Heston's plum fizz
- 20 plums, stones removed and finely sliced
- 175g Tate & Lyle Fruit Sugar (fructose)
- 25g caster sugar
- 200g fresh pressed apple juice
- 1 whole vanilla pod
- 75cl bottle of Champagne
- Place all of the ingredients, except the Champagne, together in a bowl, cover the bowl with clingfilm and place over a pan of simmering water for 1 hour.
- Strain and reserve the liquid, and keep the plum slices to serve with granola or freeze for future use. Cool down the liquid as soon as possible.
- To serve, measure 45ml of the plum liquid, pour into a chilled Champagne flute and top up with chilled Champagne.
For more recipe Ideas visit Heston Blumenthal
Share with friends
- Food & Drink
- Home & Lifestyle
- What's on
Chinese recipes to cook at home
Club 43 at the Radisson Edwardian Hotel Manchester
Related Blog Posts
25 Oct 2016What you need to know about Super Foods
21 Oct 2016Foods That Will Keep Your Energy Leve...
20 Aug 2016Easiest ways to Chill White Wine