This is a light cocktail that's perfectly acceptable to drink at
lunch. The base can be mixed in a jug beforehand and chilled in the
freezer for half an hour before serving.
120 ml freshly squeezed orange juice40 ml elderflower liqueur40 ml orgeat syrup (see note)40 ml brandy A few dashes of bittersCaster sugar, to serve Orange wedges, for rubbing750 ml chilled Champagne or sparkling wine6thinly peeled pieces of orange rind, to serve
Mix orange juice, elderflower liqueur, syrup, brandy and bitters in a mixing glass half-filled with ice and stir with a bar spoon until chilled.
Place sugar in a shallow bowl. Rub an orange wedge around the rims of 6 chilled Champagne coupes or flutes, or wine glasses, then dip rims in sugar to coat.
To serve, strain orange juice mixture into glasses, top up with Champagne, twist orange rinds over glasses and drop in to garnish. Note Orgeat syrup, an almond syrup, is available at bottle shops such as Dan Murphy’s. If it’s unavailable substitute a simple sugar syrup (see cook’s notes).
Orgeat syrup, an almond syrup, is available at bottle shops such as Dan Murphy’s. If it’s unavailable substitute a simple sugar syrup. To make sugar syrup, mix equal parts caster sugar and water, and bring the mixture to the boil to dissolve the sugar. Remove it from the heat and cool it before use.
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