Champagne St Moritz Recipes

Steps:

• Shake Gin, brandy and orange juice with ice.
• Strain into two champagne flutes and top with chilled champagne.
• Garnish with an orange slice and serve.

Steps:

• Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat 2 minutes. Remove pot from heat. Add all cheeses and stir to combine. Stir in cornstarch mixture. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes. Season fondue with nutmeg and white pepper. Place over candle or canned heat burner to keep warm. Serve with bread cubes.

Steps:

• 1. Shake Gin, brandy and orange juice with ice.
• 2. Strain into two champagne flutes and top with chilled champagne.
• 3. Garnish with an orange slice and serve.

Steps:

• Place ginger in a small bowl. Pour bitters over; cover. Let stand at room temperature 4 hours.
• Strain, reserving liquid for another use. Slice each piece of ginger in half lengthwise. Drop one half into the bottom of each of 12 Champagne coupes or flutes. Top with Champagne; serve immediately.