Champagne-cup
Ingredients
Directions
In a claret cup, quickly mix the champagne and seltzer or soda water.
Add the water ice and serve immediately.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Champagne
- Provides the sparkling wine base, with bubbles and a light, dry flavour.
- Seltzer or soda water
- Dilutes the champagne and adds extra carbonation to the drink.
- Water ice
- Chills the cup quickly and dilutes it gradually as it melts.
The step that matters
Adding the water ice and serving immediately. Carbonation escapes quickly from wine and soda once mixed, so the drink goes flat if left standing. Water ice melts and dilutes the cup over time, so it should be served while still bubbly and cold.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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