The Flapper Champagne Cocktail

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.

Published on July 13, 2010
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