Parisian Spring Punch

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

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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.

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£27.45

Makes this drink 23.33 times

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Vermouth dry

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Champagne Brut

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