1 1/2 fl oz | Brut champagne/sparkling wine (chilled) |
3/4 fl oz | Mandarine Napoleon liqueur |
3/4 fl oz | Orange juice (freshly squeezed) (chilled) |
3/4 fl oz | Single cream/half-and-half |
1/6 fl oz | Monin Pure Cane Syrup |
1 fl oz | Brut champagne/sparkling wine (chilled) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Flute glass.
- Prepare garnish of coin-sized orange zest twist.
- POUR first part of the sparkling wine into chilled glass.
- SHAKE next 4 ingredients with ice.
- FINE STRAIN into glass charged with sparkling wine.
- TOP with sparkling wine (slowly pour to raise the head like a soufflé).
- EXPRESS orange zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine – Sulphur Dioxide/Sulphites, Sulphur Dioxide/Sulphites
- Single cream/half-and-half – Dairy
Strength & taste guide:
Review:
This creamy orange 'champagne' cocktail is almost as silky smooth as a Sgroppino.
History:
Adapted from a recipe created in 1999 by Jamie Terrell for Philip Holzberg at Vinexpo in Bordeaux, France.
Nutrition:
One serving of Breakfast At Terrell's contains 188 calories.
Alcohol content:
- 0.9 standard drinks
- 8.75% alc./vol. (17.5° proof)
- 12.9 grams of pure alcohol
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