Pour into champagne flutes, top with Prosecco or sparkling wine. The bourbon and gomme are stirred on ice with the bitters, then strained into a champagne glass and topped with champagne.ġ/2 to 1 oz chilled vodka (or any white spirits)Ĭombine the gelato, vodka and ice in a blender until smooth but still slushy. Slide the remaining strawberry onto edge of the glass.ġ oz Bourbon (which has been infused with Peach and Gunpowder Tea for 2 days) Top with champagne or sparkling wine, and stir gently. Pour into a champagne flute half-way (more or less to taste). Add vanilla, lemon juice, and sugar, and puree. Put all the strawberries, except one, in a blender. Pour the Bénédictine into a Champagne flute, add the bitters, then fill to the top with Champagne. Top with well-chilled Louis Roederer Champagne.Īdd an orange twist and a fresh sprig of mint as garnish. Pour 1 ounce of Grand Marnier and 1-1/2 ounces of chilled cranberry juice into a martini glass. (Beverly Wilshire Four Seasons, Los Angeles) Stir gently, then top with champagne or sparkling wine. Pour ingredients, except champagne, into a champagne flute. well-chilled vodka into the glass, and fill with champagne or sparkling wine. Rim the edge of a wine glass with white or gold sugar. Shake for about 15 seconds, strain into a chilled cocktail glass, and top with the champagne or sparkling wine. Garnish with slices of fresh fruit, if desired.įill a cocktail shaker two-thirds full of ice and add the rum, guava juice, and sugar cane juice. Add two cubes of clear ice and slowly pour in well-chilled champagne or sparkling wine, stirring constantly. Place one sugar cube and two sprigs of fresh mint into a chilled highball glass. Shake well together with cracked ice, 1/4 brandy and 1/4 lightly sweetened pineapple juice.įill glass 1/2 full with this mixture and top with well-chilled champagne or sparkling wine. Pour into glass with ice cubes, fill with chilled champagne or sparkling wine. Pour 4 ounces champagne or sparkling wine into a brandy snifter. Pour 1 ounce vodka, 1 ounce Chambord, andġ ounce chilled pineapple juice into a champagne glass. Stir gently and top with champagne or sparkling wine. Pour ingredients, except champagne, into a large (Churchill Piano Bar, La Mamounia, Marrakesh) Pour 1/4 ounce Grand Marnier Cuvée du Centenaire into a champagne flute. (Polo Lounge, Beverly Hills Hotel and Bungalows) Place 2 ice cubes, 3/4 ounce fresh lemon juice,įill with chilled champagne or sparkling wine. Pour into a champagne flute 2/3 ounce vodka in which raspberries have macerated for at least 10 days. Gently add 3 ounces of well-chilled champagne or sparkling wine. Pour into glass frosted with sugar, and top with champagne. Shake 2/3 ounce gin, 2/3 ounce Midori, 1/3 ounce Limoncello, 1-2/3 ounces mango juice. Put one teaspoon of crème de menthe in a champagne glass, then fill with champagne or sparkling wine. Place gold leaf in the bottom of a champagne flute, add a dash of Liqueur 43, and fill with champagne. Pour iced champagne or sparkling wine into a large chilled wine glass, add 1/2 ounce of crème de cassis, and stir gently.įill Collins glass with ice chunks, pour 1/2 ounce Cointreau, 1/4 ounce cherry brandy, and a dash of Angostura bitters. Pour in tequilla and Triple Sec, then fill with champagne or sparkling wine. Three bottles of Champagne or sparkling wine, two of Madeira, one of German white wine, an ounce of Curaçao, a quart of brandy, a pint of rum, two bottles of seltzer, four pounds of raisins, oranges and lemons, sugar, and all diluted with green tea.ġ-1/2 ounces well-chilled tequilla, lime juice,ĭip the rim of a chilled wine glass in lime juice, then salt. Stir and fill glass with champagne or sparkling wine. Add lemon juice, curaçao, and orange slice. T o some purists, the mixing of champagne with anything might seem unthinkable.įor cocktail lovers, champagne or sparkling wine becomes a choice ingredient with which to add other interesting flavours.įill a large goblet half full of cracked ice.
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