Looking for an elegant holiday cocktail? I've got the perfect solution. Known as "champenoise soup" or "angevine soup," this subtle, sparkling delight is a staple at my festive gatherings.
Fresh, delicately sweet, and incredibly economical, it's guaranteed to impress without breaking the bank.
- 1 bottle of champagne or crémant
- 1 ladle of Cointreau
- 1 ladle of lemon juice (Pulco lemon style)
- 50 g cane sugar
1. In a large bowl, combine the cane sugar, Cointreau, and lemon juice. Stir until the sugar dissolves.
2. Pour in the chilled bottle of champagne or crémant.
3. Serve immediately into flutes using a ladle.
Your champagne cocktail is ready—elegant, light, and sparkling, all at a fraction of the cost. Everyone loves this refreshing twist, especially with the Cointreau flair.
Prefer non-alcoholic options? Check out these crowd-pleasing mocktail recipes.
"Better a good crémant than a bad champagne," my father always said. During holidays, bubbles are a must at our table, but champagne prices add up. I often swap in crémant—equally bubbly and far more affordable.
- 1 bottle Crémant d'Alsace: €6.10
- 1 ladle Cointreau (~10 cl at €28.27/L): €2.82
- 1 ladle lemon juice (~10 cl at €4.30/L): €0.43
- 50 g cane sugar (€2.20/kg): €0.11
Total: €9.46 for 6 (€1.57 per guest)
Enjoy responsibly—alcohol abuse harms health.
Do you have favorite cocktail hacks for guests? Share your ideas or tips in the comments below—we'd love to hear them!
