Champagne syrup

• Here is the guide to making champagne syrup for a single drink, so if you need to make two drinks, just double the amount - and so on ;-) You can certainly add a little extra sugar to the syrup if you prefer a sweeter cocktail.
• 1. Find a saucepan.
  2. Add champagne/prosecco and sugar to the saucepan.
  3. Turn on the stove.
  4. Let the sugar dissolve.
  5. Wait until the foam on top subsides.
  6. Find a funnel and a sterilized bottle, for example, a swing-top bottle.
  7. Pour the syrup through the funnel into the bottle.
  8. Refrigerate it. It will keep for about 14 days, but if you add a tablespoon of vodka after pouring the syrup into the bottle, you can extend its shelf life slightly.
  9. Let the syrup sit in the refrigerator for a few hours before you make your Southside Fizz.
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• And now for the star of the show! Time to mix some cocktails:
• 1. Find your shaker.
  2. Add ice cubes, lime juice, champagne syrup, mint leaves, and egg white to the shaker.
  3. Put the lid on the shaker and shake vigorously for 30-45 seconds.
  4. Find a glass.
  5. Pour the liquid into the glass without the ice cubes.
  6. Empty the shaker of ice cubes.
  7. Pour the liquid back into the shaker.
  8. Put the lid back on the shaker and shake vigorously for another 30-45 seconds.
  9. Strain/sieve the liquid into your (preferably chilled) cocktail glass - we want to avoid getting small pieces of mint leaves in, so it's advantageous to use a so-called strainer (you've probably seen bartenders use this metal tool, which has a C-shaped "coil" on it that's placed on top of the cocktail glass).
  10. Top your cocktail with a splash of club soda to add some fizz - or "fzzzzz" ;-)
  11. Garnish with the small bouquet of fresh mint leaves.
  12. Enjoy! And have a great summer :-)
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