Parisian Spring Punch

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Serve in

a Collins glass...
1 fl oz Berneroy Fine Calvados
½ fl oz Noilly Prat Extra Dry Vermouth
¼ fl oz Freshly squeezed lemon juice
¼ fl oz Sugar syrup (2 sugar to 1 water)
Top up with Brut Champagne
  • Display recipe in:

How to make:

SHAKE first four ingredients with ice and strain into ice-filled glass. TOP with champagne and serve with straws.

Garnish:

Lemon zest twist

Comment:

Dry apple and champagne - like upmarket cider.

Buy ingredients

Buy direct from The Whisky Exchange

£28.75
Makes this drink 23.33 times
This ingredient is not currently available for purchase through The Whisky Exchange
Vermouth dry

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