Champagne Poppers

1 ½ parts Absolut Citron vodka
1 part Cucumber soda
1 part Champagne

Stir ingredients with ice, strain into stemless wineglass. Top up with Champagne and serve with cube-sicle ice cubes.*

* For the ice cubes:
Combine 1 liter of guava nectar with 15 dashes Peychaud’s bitters and 1 gram food-safe silver glitter, stir to incorporate. In a silicon 1”x1” ice cube tray, add the mix. Cover with plastic wrap and poke skewers or pins in the center of the cube and freeze.

The mixologists at Absolut created this recipe.

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