Champagne takes the place of gin in this festive cocktail from Digital Content Editor Kelly. It's our favourite drink to make for Christmas, New Year's Eve, and the week in between. It's easy to double or triple to make for a party (see 'BK Tips').
75ml sweet vermouth
25ml triple sec
4 cocktail cherries
1/2 bottle ice-cold Champagne
- In a cocktail mixing glass, combine vermouth, Campari and triple sec. Stir well and chill in the fridge for at least an hour (do not dilute with ice).
- Place a cocktail cherry in each champagne flute, and divide the chilled mixture between the glasses. Top each flute with slowly poured champagne. Enjoy!
Make this ahead of time by mixing all the ingredients except Champagne. Store in the fridge for up to a week.
Chill your glasses before serving, in the fridge or, if it's cold, outside.