The Long Jump combines the creamy vanilla and caramel notes of Amarula with the fresh acidity of Champagne or white sparkling wine. Originally conceived as a simple aperitif, it’s worth a few extra steps: chilled glass, slow pouring, and a hint of citrus oil for the nose. Perfect for warm evenings when you want something light yet deep – no shaker needed, just finesse.
This is what you need for the Long Jump
2 cl Amarula (liqueur made from marula fruit)
10 cl Champagne or white sparkling wine, well chilled
1 dash lemon zest (optional, for aroma)
This is what matters
Amarula is not a Rum but a fruit liqueur made from marula fruit, which grows in South Africa. Its sweetness comes not from sugar but from the natural fermentation of the fruit – similar to a fruit brandy. Important: Never shake or stir, otherwise the liqueur loses its creamy texture. If you prefer it less sweet, replace the Champagne with a dry Crémant or Prosecco: the acidity will better balance the fruit notes.
Variations
- Long Jump Tropical — Mix 1 cl coconut syrup and 1 cl pineapple juice with the Amarula, then top up with sparkling wine. Garnish: pineapple slice on the rim.
- Long Jump Dry — Reduce the Amarula to 1 cl and add 1 cl lemon juice. Top up with Crémant instead of Champagne – sharper, but less sweet.
Frequently Asked Questions
Can I use sparkling wine instead of Champagne?
Yes, but pay attention to sweetness: a dry sparkling wine (Brut) works better than off-dry. The acidity should balance the Amarula’s sweetness, not amplify it.
Why does the glass need to be chilled?
A warm glass causes the sparkling wine to lose its bubbles quickly, making the drink flat. The cold keeps the carbonation stable for longer – and enhances the creamy texture of the Amarula.
Can I prepare the drink in advance?
No. The carbonation will dissipate within minutes. Mix it only right before serving, or it will taste flat.
