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Have you ever tried a pink fizz cocktail?

PINK FIZZ EDITORIAL FOOD Photography by Benjamin Dearnley

 

What better way to celebrate Spring than with a long lunch? Start with a refreshing Pink Fizz Cocktail, served best alongside Smoked Salmon Crostini with Citrus Crème Fraîche. You’ll find each and every one of these ingredients instore.

P I N K  F I Z Z

Serves 4-6

INGREDIENTS

  • 3-4 tbsp caster sugar
  • 1 tsp finely grated ruby grapefruit rind
  • Juice of 2 ruby grapefruit, plus extra wedges
  • 1 bottle of chilled Champagne or Prosecco Rose petals, to serve

METHOD

  1. For the sugar crust, put 2 tbsp sugar and rind in a bowl and rub with your fingertips to release the oils from the rind, then spread on a plate.
  2. Rub a wedge of grapefruit around the rims of 4-6 champagne coupes, then dip the rims in the sugar crust.
  3. Put grapefruit juice in a jug with remaining 1-2 tbsp sugar to taste.
  4. Stir to dissolve. 
  5. Pour a little into the coupes, top with Champagne and serve garnished with a rose petal.


S M O K E D  S A L M O N   C R O S T I N I   

W I T H   C I T R U S  C R È M E  F R A Î C H E

Serves 4-6

INGREDIENTS

  • 200g crème fraîche
  • 1 tsp each finely grated lemon rind and lime rind
  • 1 tsp each lemon juice and lime juice 1 small baguette, thinly sliced and toasted
  • 200g smoked salmon Salmon roe, to serve Finely chopped chives, to serve 

METHOD

  1. Combine crème fraîche, rind and juice in a bowl and season to taste.
  2. Spread a little crème fraîche mixture over each toast. 
  3. Top with smoked salmon, a little more crème fraîche mixture, salmon roe and herbs, and serve.


Everything you need to host your next dinner party in style...