For a truly scrumptious holiday pairing, I've combined this strawberry and champagne cocktail with a new and improved bacon-wrapped scallop dish.
A triple threat of taste pairings --sweet & salty, crunchy & chewy and hot & cold -- I highly recommend giving it a try at your holiday dinner party.
If you prefer to just toast the season, this sweet sip makes for the perfect Christmas cocktail to do that with!
1 chilled & iced champagne or sparkling wine
1 basket of strawberries, cleaned and hulled, about 8 ounces<
3 Tablespoon agave nectar
Fresh mint or small candy cane peppermint sticks
Chill a bottle of champagne and set in an ice bucket.
Clean and hull one basket of strawberries. Mix with three tablespoons of agave syrup and let sit for a few minutes.
In a blender, whip the strawberries into a puree and carefully spoon 3 generous tablespoons into the bottom of a champagne flute.
Slowly pour the champagne into the flute. Be careful not to overflow in the glass as it fizzes.
For an extra dash of fun, garnish with a sprig of fresh mint or a candy cane stick.