Campo Formio

Bartender: Konstantinos Kollias
Bar: Armyra by papaioannou, Romanos, Greece

Serve in a

Garnish:

Rimming half the glass with dried mandarin zest.

How to make:

Put all ingredients except champagne in a shaker. Shake them and then double strain in a coupet glass. Top up with champagne

1 1/3 fl oz	Mandarine Napoleon liqueur
2/3 fl oz	Merlet Crème de Cassis liqueur
2/3 fl oz	Lime juice (freshly squeezed)
1/3 fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
1 1/3 fl oz	Brut champagne/sparkling wine

Mandarine Napoleon liqueur

Made since 1892, Mandarine Napoléon Liqueur is a rich, vibrant blend of handpicked mandarins from Sicily infused with cognac and 20 other botanicals from