I have a soft spot for Ratafia de Champagne as an aperitif: it's the kind of bottle that everyone can agree on without being over the top. It's smooth but not heavy, with that typical taste of grapes and candied fruit, and a lovely finish. And since it already has character, the idea isn't to mask it, but simply to showcase it.
In my classic version, I serve it as a "long cocktail" with chilled Champagne. I keep the additions minimal: a squeeze of lemon to brighten it up, a touch of honey (optional but quite lovely) to round it out, and a thin slice of pear for a fruity touch. The pear and lemon complement the raisiny notes of the ratafia beautifully.
Technically speaking, it's more of a gesture than a recipe: everything must be cold, you mix gently, and you avoid breaking the bubbles. The result is clean, elegant, and it's easy to drink with gougères, walnuts, or a hard cheese.
Seasonally, I like to serve it when pears are ripe and citrus fruits are back in season: it's simple, it evokes the feeling of a leisurely aperitif. And if you prefer less sweet cocktails, just adjust the honey (or leave it out altogether): the Ratafia already does the trick.
Champagne Ratafia Cocktail
4
portions30
minutes40
minutes300
kcal1
hour10
minutesA simple aperitif cocktail, built around Ratafia de Champagne: round, fruity, with a hint of citrus and refreshing bubbles. An elegant drink, easy to make, perfect with a few savory bites.
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Ingredients
20 cl of Ratafia de Champagne (very chilled)
40 cl of chilled brut Champagne
1 pear (ripe but firm)
1 lemon (zest + 2 tbsp juice)
2 teaspoon of honey (approx. 14g)
12g cubes ice
4 small sprigs of fresh thyme (optional)
Instructions
- Place 4 flutes (or wine glasses) in the refrigerator for 10 minutes if possible. The secret is the temperature: the colder it is, the cleaner the taste.
- Wash the lemon. Remove some thin strips of zest (using a zester or a vegetable peeler) then squeeze out 2 tablespoons of juice.
- In a small glass, mix the honey with the lemon juice until the honey is completely dissolved. (If your honey is thick, heat it in the microwave for 5 seconds, just to loosen it.)
- Wash the pear. Slice it very thinly (ideally with a mandoline) so that it flavors without "overpowering" the cocktail.
- Pour the Ratafia de Champagne into a pitcher. Add the honey-lemon mixture. Stir gently for 5 seconds, just to combine.
- Place 3 ice cubes in each glass. Add 2-3 slices of pear and a thin strip of lemon zest.
- Pour the ratafia mixture in equal parts into the glasses (approximately 5cl per glass).
- Top up with brut Champagne (approximately 10cl per glass), pouring down the side to retain maximum bubbles.
- Finish with a small sprig of thyme (optional). Serve immediately.
📊 Nutritional Information
1 glass (approx. 180ml)
| Nutrient | Value |
|---|---|
| Calories | 166 kcal |
| Proteins | 0.4g |
| Carbohydrates | 14.7g |
| including sugars | 13.3g |
| Lipids | 0.1g |
| including saturated fatty acids | 0.0g |
| Fibers | 1.4g |
| Sodium | 9mg |
| Vitamins | |
| Vitamin C | 12% AJR |
| Vitamin B9 | 3% AJR |
| Vitamin B6 | 2% AJR |
| Minerals | |
| Potassium | 4% AJR |
| Magnesium | 2% AJR |
| Phosphorus | 2% AJR |
* RDA = Recommended Daily Allowance
📝 Notes
Alcohol: approximately 1.5 units per glass (depending on the exact alcohol content of your ratafia and champagne). Serve very chilled and consume in moderation.
💡 Chef's Tips
Use a brut (or extra-brut) Champagne: the Ratafia already provides the roundness. And go easy on the mixing: the more you stir, the more you lose the bubbles.
🔄 Variations
- Without honey: remove the honey for a drier version, and keep only the touch of lemon.
- For a fruitier flavor: add 2 tablespoons of pear (or apple) juice to the pitcher, without touching the rest.
