Champagne Crustas

This is a light cocktail that’s perfectly acceptable to drink at lunch. The base can be mixed in a jug beforehand and chill in the freezer for half an hour before serving.

Makes 6 (pictured p120)

120 ml freshly squeezed orange juice

40 ml elderflower liqueur

40 ml orgeat syrup (see note)

40 ml brandy

A few dashes of bitters

Caster sugar, to serve

Orange wedges, for rubbing

750 ml chilled Champagne or sparkling wine

6 thinly peeled pieces of orange rind, to serve

1 Mix orange juice, elderflower liqueur, syrup, brandy and bitters in a mixing glass half-filled with ice and stir with a bar spoon until chilled.

2 Place sugar in a shallow bowl. Rub an orange wedge around the rims of 6 chilled Champagne coupes or flutes, or wine glasses, then dip rims in sugar to coat.

3 To serve, strain orange juice mixture into glasses, top up with Champagne, twist orange rinds over glasses and drop in to garnish.

Note Orgeat syrup, an almond syrup, is available at bottle shops such as Dan Murphy’s. If it’s unavailable substitute a simple sugar syrup

(see cook’s notes p176).