If you are anything like us, you probably don’t have a huge amount of experience with leftover champagne, but with so many of us still isolating at home, celebrating those ‘small victories’ alone can make getting through a whole bottle of bubbly a little difficult. So recently, even the best of us have woken up to find a bottle of the good stuff sitting sadly uncorked on the kitchen counter.
While your first instinct may be to swear, as you pour the flat, lifeless remnants straight down the sink, take a second to think sustainably and realise that everything can be reused. After all, if the alcohol gods give you flat Champagne, then it’s obviously time to make Champagne Syrup.
Now while we are calling it syrup, be fully aware the Champagne Syrup is no it really as sweet and sickly as it sounds. In fact it is hardly sweet or syrupy at all, but instead has a robust and intensified champagne flavour.
You can, as we have, use it in a Champagne Daiquari but it can add also additional flavour notes to any of your favourite Champagne cocktails, such as Mimosas, Bellinis or even the classic French 75. Champagne syrup is simple to make and is a super tasty way to sweeten up your cocktail repertoire.
So next time your Champagne is flat, take heart and don’t waste a drop!
1 cup Champagne
1 cup sugar
Combine the Champagne and sugar in a saucepan over a very low heat. Stir constantly until the until sugar is dissolved. Turn off the heat and let the mixture cool to room temperature. You can store this in the fridge for a few weeks!