5 festive fizz cocktail recipes

Five fizz recipes from The Orchard Cook Book

Five fizz recipes from The Orchard Cook Book - Credit: Archant

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.

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- 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

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