If you are anything like us, you probably don’t have a huge amount of experience with left over champagne. But realistically, who among us hasn’t woken up at least once, over the ‘silly season’, to find a bottle sitting sadly uncorked on the kitchen counter.
While your first instinct may be to swear as you pour the remnants straight down the sink, it’s better to reuse where you can. After all if the party gods give you flat Champagne then it’s time to make Champagne Syrup.
Now while we are calling it syrup, be fully aware the Champagne Syrup is no it really as sweet and sickly as it sounds. In fact it is hardly sweet or syrupy at all, but instead has a robust and intensified champagne flavour.
You can, as we have, use it in a Champagne Daiquari but it can add additional flavour note to your favourite Champagne cocktail, such as Mimosas, Bellinis or even the classic French 75. Champagne syrup is simple to make and is a super tasty way to sweeten up your summer cocktail repertoire.
So next time your Champagne is flat, take heart and don’t waste a drop!
1 cup Champagne
1 cup sugar
Combine the Champagne and sugar in a saucepan over a very low heat. Stir constantly until the until sugar is dissolved. Turn off the heat and let the mixture cool to room temperature. You can store this in the fridge for a few weeks!