Napoleón Cocktail N°25
- Bartender: Ricardo Alvarez Salas
- Bar: Shizen Restaurant Nikkei, Arequipa, Lima, Peru
Serve in
Fizz or Highball (8oz to 10oz)Garnish:
Shizo Leaf Freshly and salt of the shizo
How to make:
We place all the previously chilled ingredients into a two-piece shaker, except for the sparkling wine. Then, we add plenty of high-quality ice and shake vigorously for about 5 to 10 seconds.
Next, we place an ice stick into a pre-chilled glass.
We pour the champagne into the glass, and finally, we double strain the cocktail mixture from the shaker over it.
Garnish with a shizo leaf and enjoy.
| 1 1/4 fl oz | Mandarine Napoleon liqueur |
| 1 fl oz | Hennessy XO Cognac |
| 3/8 fl oz | Tangerine / Mandarin / Clementine syrup |
| 3 wedge | Tangerine / Mandarin / Clementine (fresh fruit) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1 1/2 fl oz | Brut champagne/sparkling wine |
| 1 leaf | Shiso/Perilla leaf |
