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Earl Grey Champagne Spritzer

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“This is a Bobby Flay recipe from the Cooking Channel. It sounds divine. I found it on the Cooking Channel's website on a list of Best Brunch Beverages. Alas, the recipe doesn't tell you how to use the champagne, so I added that part of the instructions myself. Also note that you can use sparkling wine in place of the Champagne if you prefer.”
READY IN:
2hrs 10mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve the sugar in 1 cup water and bring to a boil in a small saucepan. Reduce the heat to low and cook until the mixture turns syrupy, about 5 minutes. Remove from the heat. Place the tea bags in the saucepan and let the mixture come to room temperature. Refrigerate until cold, about 2 hours. (Syrup will keep up to one month stored in the refrigerator in a container with a tight fitting lid.).
  2. Spoon 3 tablespoons of the cold Earl Grey simple syrup into each Champagne flute. Garnish with a thin slice of lemon.
  3. Carefully pour 5 ounces of champagne or wine into each flute.

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