SideBar: the D’Artagnan

Let’s sit down and have a drink today to celebrate: Ali Does It Herself turns FIVE this week! Five years of shenanigans and DIY failures and a whole lotta successes and support from you, you gorgeous nearly 14,000 followers. Thanks for sticking with us through the ups and the downs – here’s to five more years!

This light cocktail seems at first like a standard mimosa but it packs a secret punch with a touch of class. To make the simple syrup that goes into this recipe (and a whole lotta other ones), simply dissolve one part granulated sugar in one part water and store the result in the fridge. I made this to serve 6 people twice, but I will put in brackets the amounts for just one serving so you can do your own math when expanding or contracting the recipe.

Start by grabbing 2 large juicy oranges and using a zester to pull some twists off them.

Then you might as well juice them as well, so as not to waste all that citrusy goodness. Pour 6oz orange juice (1/2oz for one) into a container with a pour spout.

Next, tip in some booze. This recipe calls for 1.5oz Grand Marnier (1/8oz for one), which you could substitute for another orange liqueur (though Grand Marnier is the best).

It also calls for 1.5oz Armagnac de Montal (1/8oz for one). Armagnac is a type of brandy from a particular place (Armagnac), but you can substitute with another type of brandy if you find Armagnac a little pricey.

Then you need to tip in 6 teaspoons simple syrup (1/2 teaspoon for one).

Give it a good stirring – don’t fret about the seeds and pulp from the oranges because you’re going to strain this as you pour. Add in some ice cubes and stir it again to chill the mix.

Pour about an ounce each of the mix through a strainer into 6 champagne flutes (one for one), then top up with about 3oz chilled sparkling wine or Champagne.

I used Freixenet brut because I like how it tastes and also I had an enormous bottle of it under the sink and that’s why I made this whole party beverage in the first place.