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Bon-à-parte
Serve in a
Nick & Nora glassGarnish:
Manderin wedge and mint leaves.
How to make:
Wash a fresh manderin and cut it into wedges: one wedge for garnish and put the other wedges with the peel and the mint leaves in a shaker and muddle it. Add all the other ingredients except the champagne and shake hard over ice. Double strain into a chilled Nick & Nora glass and garnish with the mandarin wedge and some mint leaves.
Pour Champagne in a chilled shot glass to serve "à-parte" and instruct drinker to sip alternately from each glass.
| 1 fl oz | Mandarine Napoleon liqueur |
| 1 fl oz | Gin |
| 1 whole | Tangerine / Mandarin / Clementine (fresh fruit) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Le Sirop de Monin Cannelle (Cinnamon) Sugar Syrup |
| 8 fresh | Mint leaves |
| 2 fl oz | Brut champagne/sparkling wine |
