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POUR half the champagne into ice-filled glass (preferably a chunk of block ice), then the orange juice, orange liqueur and then the rest of the champagne.
As the name suggests, the orange of Grand Marnier heavily influences this drink. Basically a Mimosa or a Buck's Fizz (orange juice and champagne) with added oomph.
The Mimosa was created in 1925 at the Ritz Hotel, Paris. The Grand Mimosa benefits from the addition of a splash of Grand Marnier liqueur.
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Caipirinha (Contemporary Serve)
MUDDLE lime wedges in the base of shaker to release juice and oils in its skin. Add cachaça and sugar. SHAKE with 6oz scoop crushed ice and pour all without straining into glass.
Passion Fruit Caipirinha
1. Cut lime in half (from pole to pole) and then slice one of the halves into eight 3-4mm thick half-moon shaped segments and drop into the base of a robust rocks glass.
Pronounced 'Kai-Pur-Een-Ya', this traditional Brazilian cocktail is made by muddling limes with sugar and then adding cachaça and ice. It's a simple rustic drink, usually served...
The orange is now so commonly available in our shops and markets that it’s hard to believe it was once an exotic and expensive luxury. Although native to China, its name...
Champagne is a sparkling wine exclusively from within the tightly defined Champagne region of France. It is made from Pinot Noir, Chardonnay and Pinot Meunier and is naturally...
Liqueurs and alcoholic cordials are sweetened alcoholic drinks made by mixing or redistilling spirits with flavourings and colourings. Within the EEC a ‘liqueur’ must have an...
The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),
Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting
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