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Total Time
2hrs 10mins
Prep 10 mins
Cook 2 hrs

This is a Bobby Flay recipe from the Cooking Channel. It sounds divine. I found it on the Cooking Channel's website on a list of Best Brunch Beverages. Alas, the recipe doesn't tell you how to use the champagne, so I added that part of the instructions myself. Also note that you can use sparkling wine in place of the Champagne if you prefer.

Ingredients Nutrition

Directions

  1. Dissolve the sugar in 1 cup water and bring to a boil in a small saucepan. Reduce the heat to low and cook until the mixture turns syrupy, about 5 minutes. Remove from the heat. Place the tea bags in the saucepan and let the mixture come to room temperature. Refrigerate until cold, about 2 hours. (Syrup will keep up to one month stored in the refrigerator in a container with a tight fitting lid.).
  2. Spoon 3 tablespoons of the cold Earl Grey simple syrup into each Champagne flute. Garnish with a thin slice of lemon.
  3. Carefully pour 5 ounces of champagne or wine into each flute.