Recipe courtesy of Ann Marie Lemcke and Greg Ziegenfuss
Total:
20 min
Active:
20 min
Yield:
75 servings
Level:
Intermediate

Ingredients

  • 12 bottles brut Champagne (recommended: Korbel)
  • 6 cups pearl vodka
  • 17 fresh lemons
  • 3 1/2 cups superfine sugar
  • 1 cup raw sugar
  • Twist of lemon, for serving

Directions

Chill Champagne and vodka. Mix together champagne, vodka, juice from the 12 lemons, and sugar. Dust rim of Champagne flutes with lemon juice and raw sugar. Add chilled Champagne/vodka mixture and serve with a twist of lemon.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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