Ingredients
2 tablespoons blackcurrant cordial syrup, we used Ribena
2 x 750ml bottles champagne, chilled
6 each pickled baby beetroots and toothpicks
6 stuffed green olives
Method
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Pour blackcurrant syrup among 6 champagne flutes or glasses. Top each glass up with champagne.
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Skewer each pickled beetroot with a toothpick and place into glasses. Make a small slit in the centre of each olive and place over the brim of each glass. Serve.