LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4 EACH
10 MINS EACH
10 MINS EACH
NONE
INGREDIENTS
BERRY + MINT
1 handful blueberries
2 strawberries, sliced
**8 blackberries
4 mint leaves, thinly sliced
1 tbsp sugar
20 small ice cubes
4 shots SKYY Infusions, Raspberry vodka
200ml Sparkling wine
Fresh mint leaves for garnish
**A selection of any mixed berries could be used as alternative
PINEAPPLE + KIWI
1 kiwi, diced
½ cup pineapple chunks, core removed
4 mint leaves, thinly sliced
1 tbsp sugar
20 ice cubes
4 shots SKYY Infusions, Pineapple vodka
200 ml Sparkling wine
4 kiwi slices for garnish
PEACH + BASIL
1 cup peach chunks
3 fresh basil leaves, chopped
1 tbsp sugar
20 small ice cubes
4 shots SKYY Infusions, Peach vodka
200 ml Sparkling wine
Fresh basil leaves for the garnish
RASPBERRY + LEMON
2 handfuls raspberries
½ lemon, juiced
1 tbsp sugar
20 ice cubes
4 shots SKYY Infusions, Citrus vodka
200 ml Sparkling wine
Fresh lemon slices for the garnish
METHOD
BERRY + MINT
1. Muddle together the blueberries, the strawberries, the blackberries, mint leaves & sugar in a glass jar.
2. Divide the muddled fruit into four chilled champagne flutes.
3. Top with a shot of SKYY Infusions, Raspberry vodka, followed by 5 small ice cubes.
4. Top with sparkling wine and garnish with mint leaves. Serve & ENJOY!
PINEAPPLE + KIWI
1. Muddle together the kiwi, the pineapple chunks, the fresh mint & sugar in a glass jar.
2. Divide the muddled fruit into four chilled champagne flutes.
3. Top with a shot of SKYY Infusions, Pineapple vodka, followed by 5 small ice cubes.
4. Top with sparkling wine and garnish with kiwi slices. Serve & ENJOY!
PEACH + BASIL
1. Muddle together the peach, basil leaves & sugar in a glass jar.
2. Divide the muddled fruit into four chilled champagne flutes.
3. Top with a shot of SKYY Infusions, Peach vodka, followed by small ice cubes.
4. Top with sparkling wine and garnish with basil leaves. Serve & ENJOY!
RASPBERRY + LEMON
1. Muddle together the raspberries, lemon juice & sugar in a glass jar.
2. Divide the muddled fruit into four chilled champagne flutes.
3. Top with a shot of SKYY Infusions, Citrus vodka, followed by small ice cubes.
4. Top with sparkling wine and garnish with lemon slices. Serve & ENJOY!
Fresh and Fruity Champagne Cocktails
LEVEL:
EASY
SERVES:
4 EACH
TOTAL TIME:
10 MINS EACH
PREP TIME:
10 MINS EACH
COOK TIME:
NONE
Fresh and Fruity Champagne Cocktails
INGREDIENTS
BERRY + MINT
1 handful blueberries
2 strawberries, sliced
**8 blackberries
4 mint leaves, thinly sliced
1 tbsp sugar
20 small ice cubes
4 shots SKYY Infusions, Raspberry vodka
200ml Sparkling wine
Fresh mint leaves for garnish
**A selection of any mixed berries could be used as alternative
PINEAPPLE + KIWI
1 kiwi, diced
½ cup pineapple chunks, core removed
4 mint leaves, thinly sliced
1 tbsp sugar
20 ice cubes
4 shots SKYY Infusions, Pineapple vodka
200 ml Sparkling wine
4 kiwi slices for garnish
PEACH + BASIL
1 cup peach chunks
3 fresh basil leaves, chopped
1 tbsp sugar
20 small ice cubes
4 shots SKYY Infusions, Peach vodka
200 ml Sparkling wine
Fresh basil leaves for the garnish
RASPBERRY + LEMON
2 handfuls raspberries
½ lemon, juiced
1 tbsp sugar
20 ice cubes
4 shots SKYY Infusions, Citrus vodka
200 ml Sparkling wine
Fresh lemon slices for the garnish
METHOD
BERRY + MINT
1. Muddle together the blueberries, the strawberries, the blackberries, mint leaves & sugar in a glass jar.
2. Divide the muddled fruit into four chilled champagne flutes.
3. Top with a shot of SKYY Infusions, Raspberry vodka, followed by 5 small ice cubes.
4. Top with sparkling wine and garnish with mint leaves. Serve & ENJOY!
PINEAPPLE + KIWI
1. Muddle together the kiwi, the pineapple chunks, the fresh mint & sugar in a glass jar.
2. Divide the muddled fruit into four chilled champagne flutes.
3. Top with a shot of SKYY Infusions, Pineapple vodka, followed by 5 small ice cubes.
4. Top with sparkling wine and garnish with kiwi slices. Serve & ENJOY!
PEACH + BASIL
1. Muddle together the peach, basil leaves & sugar in a glass jar.
2. Divide the muddled fruit into four chilled champagne flutes.
3. Top with a shot of SKYY Infusions, Peach vodka, followed by small ice cubes.
4. Top with sparkling wine and garnish with basil leaves. Serve & ENJOY!
RASPBERRY + LEMON
1. Muddle together the raspberries, lemon juice & sugar in a glass jar.
2. Divide the muddled fruit into four chilled champagne flutes.
3. Top with a shot of SKYY Infusions, Citrus vodka, followed by small ice cubes.
4. Top with sparkling wine and garnish with lemon slices. Serve & ENJOY!