Recipe by Brian Ross
"A nice easy champagne variation with a Southwestern twist."
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1 (1.5 fluid ounce) jigger
raspberry-flavored liqueur (such as Chambord®)
1 1/2 fluid ounces
4 fluid ounces
champagne, or as needed
I'm not a champagne drinker at all, but I'm hooked on this one. I used a cheap bottle of pink champagne and couldn't have been more pleasantly surprised by the sweet raspberry taste.
Sweetness is a relative thing, so you can cut the agave down by half or more if your general penchant is for lightly sweet, and leave it "as is" if you generally like sweet drinks. This was created for a drinker who doesn't like the dryness of champagne, and relative to using something like cassis in similar proportion is the same, save the agave is lower glycemic, so it tastes a good deal sweeter to the tongue than the actual sugars it has in it.
Requires twice as much champagne as the recipe calls for. Very good with the proper ratio but it's cloyingly sweet as written.
I love champagne, and I even like my champagne on the sweeter side, but overall this recipe was just too sweet. I even tried adding more champagne to the mix and although it was better (about 6 oz instead of the 4 oz suggested) I didn't really like it. Better without the nectar and using less Chambord.
* Percent Daily Values are based on a 2,000 calorie diet.
Nectar of the Gods - A Champagne Beverage
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 1
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