Tipple Time - Pimped Fizz

Seriously, who were we to resist the delights of a drink called Pimped Fizz? A little like a sophisticated slushy, this involves raspberry sorbet, gin and champagne. Bring on the good times.

To make 6 cocktails you will need... Full story here

5 tbsp  
raspberry sorbet, thawed to a slushy consistency (see note)
60 ml  
Plymouth Gin
250 ml  
Piper-Heidsieck Cuvée Brut or Rosé Sauvage
Pieces  
of lemon rind removed with a peeler
Mint syrup
30 gm  
caster sugar
1 mint leaf, finely chopped

Then to make...for mint syrup, combine caster sugar, mint leaves and 30ml cold water in a bowl and stand until sugar dissolves (2-2½ hours). Makes 50ml.
Combine sorbet, 30ml mint syrup and gin in a 1 litre carafe and stir through 100ml Champagne. Let the froth settle and slowly top with remaining Champagne (See note). Be patient with the speed at which you pour so you don’t lose the precious bubbles. Pour into Champagne flutes or saucers and squeeze lemon zest over the drinks for a heady citrus aroma (discard zests).

Note Raspberry sorbet is available from fine food stores and gelaterie. Alternatively, place 30ml raspberry mixture in the base of each flute and pour the remaining Champagne slowly over the back of a spoon for the visual effect… tricky but very impressive.