Sipping on Saturday: Champagne Soup

Last weekend, I was down in La Rochelle for my nephew's birthday and made a fabulous punch that I had never heard about before. It was sweet and tart and bubbly all at the same time. I asked what it was called and was told its name is Soupe de Champagne and that it packed a punch. Its contents: Lime juice, Cointreau or triple sec, ice, simple syrup (or sucre de canne) and champagne. What more could you ask for.

I thought this makes a great punch but what if I want it as a cocktail? Time to convert this punch into a cocktail for 2:

1 cup of Champagne (250 ml)
2 oz of Lime juice (about 60 ml)
2 oz of sucre de canne (simple syrup) (60 ml)
2 oz Cointreau, triple sec or Grand Marnier (60 ml)

Fill a shaker with ice
Pour in the lime juice, simple syrup and Cointreau
Shake
Add the champagne without shaking

Enjoy!

If you want to add a splash of color why not add a splash of cranberry juice our pour your beverage over some beautiful raspberries.

And here is the original recipe for the punch form from 1001 cocktails

1 laddle (6oz) of triple sec, Grand Marnier or Cointreau
1 bottle of Champagne
1 laddle of lime juice
1 laddle of sugar cane syrup