1/2 oz Crème Yvette
2 Tbsp Blueberries
Muddle blueberries in the Crème Yvette. Add the rest of the ingredients and ice. Shake and double strain into a coupe glass. Top with 2 1/2 oz of Champagne (Gruet Blanc de Blancs). Garnish with an edible orchid if available.
Two Saturdays ago, Andrea had made fruit salad so we had some extra fruit kicking around the kitchen. Remembering that there were some melon and berry recipes in the PDT Cocktail Book, I began flipping through its pages until I found and settled upon the Imperial Blueberry Fizz.