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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.
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.
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