Serve in a
Flute glassGarnish:
Blackberry on rim
How to make:
SHAKE first 3 ingredients with ice and strain into chilled glass. TOP with champagne.
| 1⁄2 fl oz | Giffard Creme de Mure |
| 1⁄4 fl oz | Sour apple liqueur |
| 3⁄4 fl oz | Berneroy Fine Calvados |
| Top up with | Rosé Champagne |
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Comment:
Richly flavoured apple and blackberry fruit liqueurs, bolstered and fortified with calvados, charged and given character with rose champagne.
About:
Created in 2015 by yours truly (Simon Difford) at the Cabinet Room, London, England.
