Recipe information
Yield
Serves 2
Ingredients
1 half bottle (12.7 ounces) champagne, chilled
2 jiggers (3 ounces) 1 half botstle (12.7 ounces) champagne, chilled
Preparation
Step 1
Pour 1 1/4 cups of champagne into an ice tray and freeze into cubes. Pour crème de cassis into a metal bowl and freeze it until it is very thick. (The crème de cassis will not freeze solid.) The liquids may be prepared up to this point 8 hours in advance.
Step 2
In a blender, blend frozen champagne and 1 cup cracked ice with the cr(me de cassis, scraping down the sides occasionally, and the remaining champagne until the mixture is smooth but still frozen. Divide mixture between 2 stemmed glasses.
