From the Claridge Hotel, London
- 7 plump, juicy strawberries, six of them stemmed
- 1/2 ounce crème de cassis
- 2 ice cubes
- Champagne of your choice
Place the six stemmed strawberries, crème de cassis, and ice cubes into a blender. Blend thoroughly until puréed. Pour into a Champagne flute, and top with the Champagne. Stir briefly. Garnish with the remaining strawberry and serve.