’Tis the season for sparkly things.
The lights on Michigan Avenue here in Chicago sparkle amidst falling snow, giving the fact that the sun sets at 3 pm a silver lining. We dress the tree, don sparkly Santa hats, and frost ourselves with a little extra twinkle or two, even if that comes in the form of eyes bright with Christmas wonder.
And we dip fruit in chocolate and sprinkles because it’s the holidays, and we’re allowed to be a little indulgent. Our pants may disagree, but that’s what resolutions are for come January.
While we’re at it, we might as well have some champagne.
According to Richard Gere in Pretty Woman, champagne and strawberries are a natural pairing. A reliable source methinks.
And since the holidays come not only with sparkle, but also a little bit of stress, I figured it was time to up my cocktail game for Thanksgiving this Thursday and into the holiday season beyond. With Gere in my head, some inspiration from Shari’s Berries new line of Champagne Dipped Strawberries, and a little help from my weekend houseguest, I came up with just the thing.
White Chocolate Strawberry Champagne Cocktails.
Strawberries are pureed and strained and drowned in some clear creme de cacao, and the glasses are filled to the brim with champagne.
Don’t forget: dehydrated strawberries and raw vanilla sugar on the rim, because we’re fancy like that.
This white chocolate strawberry champagne cocktail is fun and fizzy but not too sweet, the perfect way to toast to the season.
Go for a dryer champagne like Cava to balance out the sweet liquor and berries.
If you like your cocktails stronger and sweeter, up the liquor.
Yes, you have to strain the strawberries. Let’s make it pretty.
- 1 cup dehydrated strawberries
- 1/2 cup vanilla sugar
- 10 ounces whole frozen strawberries, thawed
- 1/4 cup granulated sugar
- 4 ounces Creme de Cacao
- 1 bottle champagne
- In a food processor, pulse the dehydrated strawberries until sandy in consistency. Mix with the vanilla sugar. Set aside.
- Back into the food processor, puree the strawberries with the sugar. Strain the mixture with a sieve to remove any seeds or chunks. Set aside.
- Dip the rim of each glass into about 1/4” water and then into the strawberry/sugar mixture, but make sure it only goes on the outside of the glass not the inside, where it’s liable to fall into the liquid and wreak havoc.
- To each champagne flute, add 3-4 TB strawberry puree. Add 1/2 ounce creme de cacao.
- Fill each flute with champagne and give it a stir to mix it all together.
- Toast the ones you love.
Written in lieu of packing for Thanksgiving travel. Procrastination pro.
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