Our champagne soup recipes
The essentials
Champagne soup is a cocktail made with brut champagne, Cointreau, lemon juice and sugar, available in three recipes for 6 people: the traditional version, the raspberry version (250 g of fresh or frozen raspberries) and the blue curaçao version. All require the ingredients to be left to infuse beforehand.
- What is the traditional recipe for champagne soup?
- The traditional champagne soup recipe, which makes 6 cocktails, combines 1 bottle of brut champagne, 15 cl of Cointreau, 15 cl of lemon juice and 15 g of sugar. The Cointreau, lemon juice and sugar are left to infuse overnight before the chilled champagne is added.
- How do you make a raspberry champagne soup?
- To make 6 cocktails, mix 250 g of raspberries (fresh or frozen), 15 cl of Cointreau and 15 g of caster sugar, leave to macerate overnight, then pour in 1 bottle of well-chilled brut champagne.
- What is the recipe for champagne and blue curaçao soup?
- To make 1.5 litres of champagne soup with blue curaçao, combine: 20 cl of blue curaçao, 10 cl of lemon juice, 5 cl of Cointreau, 10 cl of cane sugar syrup and 2 limes. Leave to infuse for 2 hours.
Champagne soup: as well as the classic Cointreau recipe, here are two variations (raspberry and blue curaçao) to surprise your guests at every party.
You're probably already familiar with this cocktail: champagne soup, which traditionally mixes lime, Cointreau and liquid cane sugar with champagne. But do you know the variations that accompany this drink? Let's find out...
The Traditional Recipe for Champagne Soup
For 6 cocktails :
1 bottle Champagne brut
15 cl Cointreau
15 cl lemon juice
15g caster sugar
1 Pour the Cointreau, Pulco lemon (or lemon juice) and sugar into a large bowl, mix well and place in the fridge to allow the ingredients to macerate gradually.
2 The next day, remove the bowl from the fridge and carefully pour the chilled champagne into your preparation. Be careful, your Cointreau champagne soup may foam!
3 Ladle the chilled Cointreau champagne soup into champagne flutes.
Our recipe for Champagne Soup with Raspberries
For 6 cocktails :
1 bottle brut champagne
15 cl Cointreau
250g fresh or frozen raspberries
15g caster sugar
1 Combine raspberries, Cointreau and cane sugar syrup in a bowl and macerate overnight.
2 Mix the chilled champagne with the preparation and drink well chilled
Our recipe for Champagne Soup with Blue Curaçao
For 6 cocktails:
20 cl blue curaçao
10 cl lemon juice
5 cl cointreau
10 cl cane sugar syrup
1.5 l champagne
2 limes
1 Pour the curaçao, lemon juice, cointreau, cane sugar syrup and limes, cut into half-slices, into a large salad bowl.
2 Chill for 2 hours. Just before serving, pour the champagne over the chilled mixture and enjoy.
