Champagne Cobbler

• Recipe by Laura Moorhead

Directions

1. Muddle a 1/2-inch-thick orange slice and a 1/4-inch-thick lemon slice with 2 tablespoons of Maraschino liqueur or Cointreau. Strain into a Champagne flute over ice. Add cold Champagne and serve with a lemon-peel twist.

Notes

Cooking Club Tip: Muddling fruit and other ingredients for a cocktail means crushing them to release their juices and oils. A long, wooden muddler, preferably 10-inches, is best. Use a muddler that does not have a coating of varnish, because the citrus ingredients in this recipe could strip it, and muddle the ingredients in a cocktail shaker or a pint-sized glass. If you don’t have a muddler, crush the ingredients with the back of a wooden spoon in a bowl.