Garnish:
Mint sprig
How to make:
SHAKE first four ingredients with ice and fine strain into ice-filled glass. TOP with champagne.
| 8 fresh | Mint leaves |
| 1 1⁄2 fl oz | Calvados brandy |
| 1 1⁄2 fl oz | Pressed apple juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| Top up with | Brut Champagne |
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Our comment:
Spirity, minty apple invigorated by a splash of champagne.
History:
Our adaptation of Colin Field's signature drink. Collin first served this drink on 31 December 1994 at the Hemingway Bar of the Paris Ritz Hotel for Jean-Louis Constanza. Upon tasting it, Jean-Louis exclaimed, "Serendipity."
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