Here’s a winter version of the famous classic that originated at Harry’s Bar in Venice. This recipe uses apricot nectar to give the drink a warm glow.
MAKES 1 DRINK
1 oz [30 ml] apricot nectar, chilled
4 oz [120 ml] champagne, chilled
3 fresh cranberries, for garnish
Pour the apricot nectar into a coupe glass. Fill to the top with champagne and stir. Place the cranberries on a skewer and rest it on the rim of the glass.