We have selected five festive fizz cocktails from Stuart Ovenden’s The Orchard Cook Book
- Medlar brandy Champagne cocktail
Drop a sugar cube into the bottom of a Champagne flute. Carefully shake in four or five drops of Angostura bitters, then almost cover the sugar cube with Medlar brandy. Top up with Champagne.
- Cherry, kirsch & Amaretto fizz
Soak a handful of de-stoned and halved cherries in a generous splash of kirsch, then leave to macerate a few hours, giving the cherries a stir every once in a while. Pour 1cm Amaretto into a Champagne flute, then drop four of the cherry halves into the glass. Top up with Champagne.
- Membrini
Mash two sugar cube-sized chunks of membrillo and juice of one clementine together into a smooth paste, then pour the into the bottom of a champagne flute. Top up with Champagne.
- Sloe Royale
Pour 1cm Sloe gin into the bottom of a Champagne flute, then top up with Champagne. Finish with a blackberry.
- Pear & ginger fizz
Pour 1cm Ginger syrup (or use the syrup from a jar of stem ginger) into the bottom of a Champagne flute. Make up to about 3cm with pear juice; top the glass up with Champagne, give it a gentle stir and finish with a few slices of thinly sliced fresh pear.
Recipes taken from The Orchard Cook Book by Stuart Ovenden
