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Champagne Daiquiri

Faced with an abundance of leftover Champagne at Cold Storage, bartender Marissa Barlow re-purposed the wine by turning it into a syrup. “I had simultaneously been trying to re-create the flavor of my favorite treat as a kid in a cocktail—Daiquiri ice sorbet from Baskin Robbins—and falling short. I decided to use the Champagne syrup in my daiquiri and it all came together; it’s one of my favorite drinks.”


  • 2 oz. white rum
  • ¾ oz. fresh lime juice
  • ¾ oz. Champagne syrup
  • Tools:shaker, strainer
  • Glass:coupe
  • Garnish:lime peel


Combine all the ingredients in shaker with ice. Shake until chilled and strain into a cocktail glass or coupe. Garnish.

Champagne syrup: Combine 1 cup of flat Champagne (any brand, a very dry Champagne is what Barlow usually uses) with 1 cup of granulated sugar. Heat and stir until sugar is completely dissolved. Store in the fridge when not in use.


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