Serve in a
Flute glassGarnish:
Orange slice
How to make:
SHAKE first four ingredients with ice and fine strain into chilled glass. Slowly TOP with champagne.
| 1 1⁄2 fl oz | Grand Marnier liqueur |
| 3⁄4 fl oz | Freshly squeezed orange juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 1 fl oz | Single cream / half-and-half |
| Top up with | Brut Champagne |
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
Comment:
Cream, orange and champagne work surprisingly well.
About:
Created by Jamie Terrell for Phillip Holzberg at Vinexpo 1999.
