We might be out of the festive season, but this recipe is a good way to use up any leftover champagne or prosecco you might have stashed away in the fridge, that is if you were brave enough not to drink it all over Christmas. The Volcano is a refreshing pick-me-up type of cocktail, which is ideal if you don’t buy into the whole ‘Dry January’ thing but you also want to drink something less heavy hitting than what you might have gotten used to over the holiday period where day drinking was a lot more socially acceptable and the concept of time basically meant nothing.
Aside from the champagne, the Volcano consists of just 2 other ingredients: raspberry liqueur and blue curaçao. The result of this is a pleasant and very fruity beverage which is possibly a bit too easy to drink – you might find yourself an entire bottle of bubbly down in rather quick succession if you’re not careful, but I can’t imagine you’d feel that bad about it if you did.
As a side note, when I made this cocktail I used Chambord which although is indeed a raspberry liqueur, it’s technically a black raspberry liqueur. It works marvelously in terms of flavour, but if you’d like the drink itself to look more like a Volcano, you might want to steer clear of Chambord as it turns the drink a rather fetching blue colour – unless you’re a fan of irony, in which case go for it!
In any event, this a nice, easy going drink that would be suitable for any occasion that involves champagne.
Ah yes, the lesser known blue Volcano.
♦ ¾ ounce raspberry liqueur
♦ ¾ ounce blue curaçao
♦ 3 to 5 ounces chilled champagne or prosecco
Shake the raspberry liqueur and blue curaçao together and strain into a chilled champagne flute. Slowly top with the champagne or prosecco and serve.