On Tuesday I mentioned my recent obsession Chick Flicks. I don’t know what it is about those ridiculous romantic comedies that make me giddy – I always have been and probably always will be a hopeless romantic. My obvious favorite is the Notebook (ugh I tear up just thinking about Noah and Allie) and just recently enjoyed 27 Dresses and How to Lose a Guy in 10 Days but right now I’m at a loss of which others I should re-watch before. So I want to hear from you guys! Gimme a little list: What are your favorite chick flicks?
Continuing our talk of all things girly…today I bring to you our next episode of Drink & Dish with a Valentine’s Day theme! Ari whips up some Red Velvet Whoopie Pies – you can find her recipe over on her blog – and I make a Strawberry Champagne Cocktail:
I may or may not have over-flowed one of those champagne flutes in one of thpse clips haha. Oops! In the video I poured the champagne in last – but after a few more times making this I learned that it goes much smoother if you put the champagne in first
This champagne cocktail is a pretty versatile little drink. It’s easy enough for guys to make and serve for their lovely lady, but could also be served at a party for a group of your girlfriends. You could make it for a romantic evening or just a casual brunch. So many possibilities!
What’s even better is that strawberry puree – whatever you don’t use in the drinks can be used for other things..like ice cream topping. I just mix some of the leftover puree with a few strawberry slices and pour it on top of a scoop of vanilla ice cream. Now you have a slam dunk drink and a backup dessert for later
- ¼ cup strawberries, hulled and roughly chopped
- 2 tsp fresh lemon juice
- 2 tbsp sugar
- 12 ounces champagne
- 1 oz Chambord
- 2 Strawberries to garnish (optional)
In the bowl of a food processor combine strawberries, lemon juice and sugar. Puree until smooth and no chunks of strawberry remain. If desired, strain seeds from the strawberry mixture.
Fill two champagne flutes ¾ full with champagne. Pour in ½ oz of Chambord into each flute and top each with 1 to 2 tablespoons of the strawberry puree mixture.
Garnish with a strawberry and serve.