|1 1/2 fl oz||Grand Marnier or other cognac orange liqueur|
|3/4 fl oz||Orange juice (freshly squeezed)|
|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 green above.
Cream, orange and champagne work surprisingly well.
Created by Jamie Terrell for Phillip Holzberg at Vinexpo 1999.