- 2 shots Chambord Liqueur
- 1/2 bottle Domain Chandon Cuvee Richeany champagne can be used
- 1 1/2 cups blueberries
- 1 punnet raspberries
- sugar syrup
I’ve used Chambord in desserts for many years, but it wasn’t until recently that I discovered it as a drink. Since discovering it in a glass it often takes the place of dessert for me, as it is on the rich and sweet side of things. On the nose Chambord smells of plum and vanilla, on the tongue it tastes like a mouthful of raspberries washed down with a glass of good cognac. In this recipe the champagne adds another level (pardon the pun) yet takes nothing away from the Chambord either.
- Blend the blueberries with 1 shot of sugar syrup.
- Push through a fine sieve, (discard pulp).
- Mix blueberry puree with the Chambord.
- Then pour it into the bottom of 4 champagne flutes.
- Pouring over the back of a spoon handle carefully float the Chandon onto the Chambord base.
- Float a few raspberries and serve.