HomeChristmas RecipesButtered Champagne This nutty brown-butter-infused vodka is the perfect way to spruce up your festive fizz. Serves 20 Ingredients 3 x 750ml bottles champagne (or sparkling wine) butter liqueur 90g unsalted butter 350ml vodka 20g caster sugar Method 1 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. 3 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.