Christmas dinner may be the tradition, but we feel very strongly about Christmas brunch! Just think, all of your favourite holiday flavours infused into all of your favourite breakfast foods! Oh, and did we mention the cocktails?
No brunch is complete without a good bubbly, fruity brunch cocktail, and due to our obsession with all things sparkly, champagne was obviously a must. We also can’t resist good packaging, so Chambord was also a shoe-in… but what about the delightful concord grape flavour?
We were lucky enough to scoop up one of the very limited edition jars of Kitten and the Bear’s handcrafted concord grape jelly before it sold out, and we knew it would be the perfect touch to our festive berry cocktail. Don’t worry- if you missed the boat on their seasonal batch this bubbly beverage is also incredible with our exclusive Rosé All Day jam (and it adds little floating gold flakes to your cup!)
Scroll down for the full recipe!
Champagne or sparkling wine
Grape jam (we used Kitten and the Bear’s Concord Grape)
First, make your garnish – frozen, sugar dusted and Chambord infused grapes! You’ll want to start this the night before. In a small jar allow grapes to soak in about 3 oz Chambord for 3-4 hours. Drain the alcohol and place the grapes on a tray lined with parchment paper, dust with sugar and place in the freezer. Halfway through freezing, turn and dust again with sugar.
To make the cocktail, start with a teaspoon of jam at the bottom of your glass. Add 1 oz of Chambord and top it off with Champagne. Finish it off with the frozen infused grapes. Cheers!