Buttered Champagne


This nutty brown-butter-infused vodka is the perfect way to spruce up your festive fizz.

Serves 20

3 x 750ml bottles champagne (or sparkling wine)
butter liqueur
90g unsalted butter
350ml vodka
20g caster sugar

For the butter liqueur, gently heat the butter in a small pan for about 3-4 minutes, until it turns golden brown. Put the vodka in a clean, sealable and heatproof container. Carefully add the warm butter to the vodka (it may spit) and seal tightly. Store in the fridge until the butter re-solidifies (about 2 hours).
2 Put a coffee filter in a sieve and strain the mixture – don’t try to push the butter through; discard the butter. Add the sugar to the liquid and stir to dissolve. Transfer to a cool, sterilised bottle and store in the fridge for up to 1 month.
For each serving, pour 15ml butter liqueur into a champagne flute and top up with 100ml champagne (or sparkling wine), stirring gently, if needed.

Recipes provided by Waitrose. Click here for more.

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