This has been my go-to Christmas cocktail since I became a mum. It is equal parts glamour and sophistication. But best of all, once you’ve done the initial prep, it is as easy as popping an ice cube into a glass and pouring champagne!
I know it is only November, but I like to make these early so that I have them in the freezer to sip when friends drop over or for those evenings when I want a little extra 'wonderful' in my life.
12 sugar cubes
1 tin of lychees (approx. 300g but don’t worry too much if you’ve got more or less)
70g frozen raspberries (again this is approximate)
Prosecco or your choice of sparkling wine
You'll also need an ice cube tray and if you really want to up the glamour, some champagne saucers.
- Strain lycees and place the syrup in the fridge to cool. Quarter the lychees.
- Place one sugar cube into each hole of the ice cube tray and stain with 2-3 drops of bitters.
- Divide the lychees and raspberries into the ice cube tray and fill remaining space with lychee juice. Freeze trays overnight.
- When you are ready to serve, place two ice cubes into a champagne saucer, top with a dash of brandy and fill with Prosecco.