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
Pour blackcurrant syrup among 6 champagne flutes or glasses. Top each glass up with champagne.
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.