Nectar of the Gods - A Champagne Beverage

Nectar of the Gods - A Champagne Beverage

5
Brian Ross 13

"A nice easy champagne variation with a Southwestern twist."

Ingredients 5 m {{adjustedServings}} servings 386 cals

Serving size has been adjusted!

Original recipe yields 1 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 386 kcal
  • 19%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 57.4g
  • 19%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. Stir raspberry-flavored liqueur and agave nectar together in a tall, thin-sided glass using a spoon. Tilt the glass at an angle and pour in champagne.
Tips & Tricks
Amaretto Sour Cocktail

A little sweet, a little tart, this refreshing cocktail is simply delicious.

The Harvey Wallbanger Cocktail

An Italian herbal liqueur gives this classic cocktail its golden color and kick.

Footnotes

  • Cook's Note:
  • Agave nectar can be found at most liquor stores in range of the simple syrup. Simple syrup can be substituted, but it doesn't have the same flavor.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 5

  1. 5 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
DIZ&#9829;
2/13/2014

I'm not a champagne drinker at all, but I'm hooked on this one. I used a cheap bottle of pink champagne and couldn't have been more pleasantly surprised by the sweet raspberry taste.

Teeny118
1/2/2015

I don't like champagne at all so when I was gifted a bottle from my co-worker I set out to figure out what I could do with it to make it drinkable. Answer- this recipe! I tried several but this was the best bar none! It was so deliciously yummy and as long as it stayed cold it was perfect. It was on the sweet side so if you don't like sickeningly sweet drinks you probably won't like this one.

Brian Ross
7/15/2014

Sweetness is a relative thing, so you can cut the agave down by half or more if your general penchant is for lightly sweet, and leave it "as is" if you generally like sweet drinks. This was created for a drinker who doesn't like the dryness of champagne, and relative to using something like cassis in similar proportion is the same, save the agave is lower glycemic, so it tastes a good deal sweeter to the tongue than the actual sugars it has in it.