Pour one tablespoon of blackcurrant syrup into the bottom of each champagne flute. Top up with the champagne or sparkling wine. Garnish with blackcurrants or other black fruits (see Cook’s Note). Enjoy!
In a medium saucepan, bring the chicken stock to a simmer. Reduce the heat to low and keep warm. Meanwhile, in a large, wide pot over medium-low heat, melt 3 tablespoons of the butter. Add the onion and saute until softened and translucent, about 8-10 minutes. Add the rice and stir well. Add the sparkling […]