Champagne and Chambord
Source of Recipe
TOH BB
List of Ingredients
Champagne and ChambordRecipe
My sister from Memphis recently visited me and told me about something that I would like to share with you. I took her and her daughter out to a nice New Year's Eve dinner at the Shiloh Inn here and my sister suggested that I join her in a glass of champagne. I told her I would pass, mainly because every time in the past that I drank champagne--even the smallest amount--I got a headache. She said not with THIS champagne...Champagne and Chambord. I tried it and not only loved the taste of it, but had no headache afterwards!
For several years I have kept a couple of miniature (50 ml) bottles of chambord (a raspberry liqueur) on hand because I have a couple of recipes that call for it. Here's all you do: Just add a tablespoon of chambord to a 4-ounce glass of champagne. It will turn the color of cranberry juice or perhaps a little darker. Or just add the raspberry liqueur to any amount of champagne until it darkens in color. I am saving the best news for last...this works very well--if not better--with champagne! You don't need to buy a bottle of expensive champagne; just use the cheap stuff. You also don't need to do what I did yesterday and spend $30 for a 750-mil bottle of chambord. Just go by your nearest liquor store and spend a couple of bucks for a little 50 ml bottle. You can ask for "champagne and chambord" at any restaurant or bar that has any class at all. They probably have a bottle of it back there somewhere. Has anyone else here ever tried this? If not, you might want to consider it.
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