Carolyn’s Christmas Fizz



1. Bellini Cocktail

The Bellini was invented sometime between 1934 and 1948 by Giuseppe Cipriani, founder of Harry’s Bar in Venice, Italy. He named the drink the Bellini because its unique pink colour reminded him of the toga of a saint in a painting by 15th-century Venetian artist Giovanni Bellini.

The classic recipe is 2 parts Prosecco – or any sparkling wine to one part peach puree poured into a flute glass. The puree traditionally was made from white peaches.

You can use peach juice (available in supermarkets or Turkish shops) and garnish with slices of peach.

For any extra kick you can add some Peach schnapps/liqueur – which are readily available in the supermarkets.

For a quick and easy standby try Lidl’s Peach Bellini at £2.99. A bit sweet for my taste but with an extra dash of fizz to give it an added lift.

2. Kir Royale Champagne Cocktail

A Kir Royale (Kir Royal) is a pre-dinner apertif made popular in France after World War II. It differs from Kir-which uses still dry white wine.

There are a variety of Kir Royale recipes but all are made with two basic ingredients: champagne and creme de cassis (black currant liqueur). You can use other sparkling wine – then it is a Kir Petillant.

The variations on recipes all have to do with strength: some like their Kir Royale to be stronger and sweeter while others prefer a softer, milder flavour.

General rule is 3 parts fizz to one part liqueur.

 Ingredients for Kir Royale Recipes

  • Creme de Cassis
  • Dry Champagne

Optional Ingredients for Kir Royales

  • Raspberry (Framboise) Liqueur
  • Fresh Blackberry or Raspberry for garnish. Or peach liqueur.

Mix: Pour the Creme de Cassis into a champagne flute

  • Gently pour in the champagne, being careful not to let it foam up too much.

3. Winter spritz from Waitrose.

A lovely colour and very different and trendy!

Serves: 1


50ml Aperol
75ml Champagne or Prosecco
Ginger beer, to taste
Orange slices and basil leaves, to garnish