Ingredients
1 gls brut champagne
1 Kalys pierced spoon crème de cassis pearls

1. Fill the glass with champagne – make sure you leave enough room for the pearls
2. Collect the pearls with the pierced spoon & drain off any liquid
3. Gently place the pearls into the champagne
4. The pearls will sit at the bottom of the glass for a while before starting to dance around in the champagne. After a few minutes they will come to rest at the surface of the drink