1970s Recipes + Menus

Lemon Champagne

September 1977
    It’s one thing to make a flavored sugar syrup, but this is the first recipe we’ve run across where you actually flavor the sugar. Try to find a good quality strawberry liqueur if you can. G.E. Massenez makes one that is imported to the U.S.

    Rub 1/2 cup sugar cubes against the peel of 2 lemons until the cubes are yellow and in blender or in a food processor fitted with the steel blade blend the sugar with the strained juice of the lemons. In a large pitcher set in ice combine the mixture with 1 cup strawberry-flavored brandy or fraises des bois liqueur, pour in 2 bottles chilled Champagne, and divide the mixture among 8 Champagne glasses, chilled. Garnish each drink with a strawberry. Makes 8 drinks.
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