Best Earl Grey Champagne Spritzer Recipes
EARL GREY CHAMPAGNE SPRITZER
This is a Bobby Flay recipe from the Cooking Channel. It sounds divine. I found it on the Cooking Channel's website on a list of Best Brunch Beverages. Alas, the recipe doesn't tell you how to use the champagne, so I added that part of the instructions myself. Also note that you can use sparkling wine in place of the Champagne if you prefer.
Provided by CorriePDX
Categories Beverages
Time 2h10m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Dissolve the sugar in 1 cup water and bring to a boil in a small saucepan. Reduce the heat to low and cook until the mixture turns syrupy, about 5 minutes. Remove from the heat. Place the tea bags in the saucepan and let the mixture come to room temperature. Refrigerate until cold, about 2 hours. (Syrup will keep up to one month stored in the refrigerator in a container with a tight fitting lid.).
- Spoon 3 tablespoons of the cold Earl Grey simple syrup into each Champagne flute. Garnish with a thin slice of lemon.
- Carefully pour 5 ounces of champagne or wine into each flute.
Nutrition Facts : Calories 509.6, Sodium 8.5, Carbohydrate 104.5, Fiber 0.2, Sugar 101.4, Protein 0.2
EARL GREY TEA AND BLUEBERRY SPRITZER
Just five simple ingredients make this sophisticated and beautiful summer drink. The iced tea and simple syrup can be made ahead and refrigerated for up to a week. Keep them on hand, then just pop open a bottle of sparkling wine and mix the drinks when guests arrive.
Provided by Food Network Kitchen
Time 1h15m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring 1 cup water to a boil in a small saucepan over medium-high heat. Turn off the heat, add the tea bags and let steep 5 minutes. Discard the tea bags. Stir in 1 cup ice cubes until completely melted. Pour the tea into a liquid measuring cup, and let it chill completely in the refrigerator, about 30 minutes.
- Meanwhile, cook the sugar and 1/2 cup water in a small saucepan over medium heat, stirring occasionally, until the sugar has completely melted, about 5 minutes. Turn off the heat, add the mint and stir until it has completely wilted. Let cool completely at room temperature, at least 30 minutes.
- Strain the cooled mint syrup into a large liquid measuring cup or a pitcher, then press the leaves with a wooden spoon or spatula to extract as much liquid as possible. Discard the mint. Add the blueberries, and use a wooden spoon or a potato masher to lightly crush most of them (a few whole blueberries is fine). Add the chilled tea, and stir to combine.
- To serve, fill 4 tall glasses with ice. Divide the blueberry mixture among them. Add enough sparkling wine to fill each glass. Garnish with a mint sprig, and serve immediately.
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