Garnish:
Vanilla pod
How to make:
SHAKE first 4 ingredients with ice and strain into glass filled with crushed ice. TOP with champagne.
1 1/2 fl oz | Blended Scotch whisky |
1 fl oz | Giffard Vanille de Madagascar |
1/4 fl oz | Lemon juice (freshly squeezed) |
1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
Top up with | Brut champagne or sparkling wine |
Read about cocktail measures and measuring.
Review:
A long, cooling champagne cocktail pepped up with scotch whisky, smoothed with vanilla liqueur. Easy drinking - yet adult.
History:
Created in 2001 by Reece Clark at Hush Up, London, England.
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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