Glass: Chilled champagne flute
Method: Build directly in the glass
Garnish: A few fresh or frozen blackcurrants, or a thin lemon zest

Ingredients

• 1.5–2 cl blackcurrant syrup or non-alcoholic crème de cassis
• Amantè Classic, well chilled, to top up

Preparation

1. Chill the flute in the freezer for a few minutes.
2. Pour the cassis into the glass.
3. Slowly top up with ice-cold Amantè Classic, tilting the glass slightly to keep the bubbles lively.
4. Stir once gently, so the colour turns into a deep, glowing ruby.
5. Garnish with blackcurrants or a twist of lemon zest and serve right away.