This is definitely the season for breaking out the champagne and toasting. I actually like bubbly wines a lot but, somehow, I rarely get to it and the corks don't get popped until sometime in December.
Still, I was determined not to wait for New Year's Eve this year to have my champagne so I'm offering it for all dinner parties and gatherings because those should be celebrations, too. But, festive as it is, I made it even more so with a sparkling sugar rim, a splash of elderflower liqueur and a scoop of vanilla ice cream.
The sugar sparkle comes from the Gold Christmas cocktail rimmer made by Dell Cove Spices. It's got flecks of red and green and a whole lot of gold. I chose an extra dry champagne to balance the sweetness of the rim and the ice cream and the combination is fizzy and perfect. Cheers!
Note: If you're nervous about opening a champagne bottle, don't be. It's actually quicker and easier than uncorking a standard bottle of wine. Simply peel off the foil over the cap and you'll see a metal twist tie. Untwist it and discard. Don't worry, the bottle won't explode. Then take a kitchen towel and place it over the cork while gently twisting and pulling it off. You'll hear a small pop and the job is done with no spilled champagne and less of a jolt than you get opening a tube of biscuit dough.
This recipe is sponsored by Dell Cove Spices. Thank you for supporting the products I love and use in my kitchen.