less than 30 mins
no cooking required
Add to favourites
Unfortunately we are unable to add this recipe to your favourites, please try again later.
Send to mobile
Squeeze the juice of the clementine quarter into a cocktail shaker, then add the quarter.
Add the cranberry jelly and the sloe gin, top up with ice cubes and shake well.
Pour the champagne into a flute glass until about two-thirds full.
Strain the clementine, cranberry and sloe gin mixture into the flute glass.
Garnish with the sprig of sugared redcurrants.
Antony Worrall Thompson