There is one detail of my parents' 1976 wedding that I have always been fascinated by. No, it wasn't the fact that my mom's dress was too big or that my dad was upset when she smashed carrot cake into his face. It is the Champagne fountain that mesmerizes me. A neverending, flowing waterfall of bubbly, fizzy celebratory golden liquid — how wildly glamorous! While I considered renting a fountain for their upcoming anniversary party, I have decided instead to simply serve a Champagne cocktail. As much as I wanted to recreate the moment, the event is a casual barbecue, and a fountain of glistening Champagne just didn't seem to fit. The cocktail is a mixture of sparkling wine, strawberry liqueur, and lemon juice and was originally created in the '70s.
I'll also offer guests a selection of chilled beers, water, and white wine. To check out the recipe, read more.
1/2 cup sugar cubes
2 lemons, peeled and juiced
1 cup strawberry flavored brandy or fraises des bois liqueur
2 bottles chilled Champagne
- Rub the sugar cubes against the lemon peels until the cubes are yellow.
- In a blender or food processor fitted with the steel blade, blend the yellowed sugar with the lemon juice.
- In a large pitcher set in ice, combine the mixture with the strawberry-flavored brandy or fraises des bois liqueur. Pour in the Champagne and divide the mixture among 8 Champagne glasses, chilled. Garnish each drink with a strawberry.
Makes 8 drinks.