Our champagne soup recipes

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.