Breakfast At Terrell's

Serve in a Flute glass

Ingredients:

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1 1⁄2 oz	Brut champagne/sparkling wine chilled
3⁄4 oz	Mandarine Napoleon liqueur
3⁄4 oz	Orange juice (freshly squeezed) chilled
3⁄4 oz	Single cream/half-and-half
1⁄6 oz	Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup)
1 oz	Brut champagne/sparkling wine chilled

How to make:

1. Select and pre-chill a Flute glass.
2. Prepare garnish of coin-sized orange zest twist.
3. POUR first part of the sparkling wine into chilled glass.
4. SHAKE next 4 ingredients with ice.
5. FINE STRAIN into glass charged with sparkling wine.
6. TOP with sparkling wine (slowly pour to raise the head like a soufflé).
7. EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

• Brut champagne/sparkling wine, Brut champagne/sparkling wine - Sulphur Dioxide/Sulphites
• Single cream/half-and-half - Dairy

Strength & taste guide:

View readers' comments

Alcohol content:

• 0.9 standard drinks
• 8.75% alc./vol. (8.75° proof)
• 12.9 grams of pure alcohol

• More Breakfast/brunch cocktails
• More Champagne cocktails
• More Creamy (e.g. Dirty banana) cocktails

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.