Festive fruit gives this Kir Royale an extra special twist. With a syrup made from cranberries, Crème de Cassis and sugar this Champagne cocktail is the perfect Christmas party idea.
- Tip the cranberries into a small saucepan along with the sugar and 1 tbsp of the Crème de Cassis. Heat gently for about 5 mins until the berries burst and turn sticky, then place in a small bowl and allow to cool completely. You can make this in advance and keep chilled for up to 3 days.
- Use a small spoon to divide the berry mixture among 6 chilled champagne flutes. Top each with the remaining Crème de Cassis and then slowly pour over the Prosecco. Stir gently with a long cocktail spoon before serving.
See more Christmas Cocktail recipes