MUDDLE segments in base of shaker. Add liqueur, SHAKE with ice and fine strain into chilled glass. TOP with prosecco and lightly stir.
The use of mandarine (tangerine) instead of orange makes the Puccini slightly sharper than a simple mimosa.
Named after the composer of Madame Butterfly, this cocktail is popular in Venice and other areas of northern Italy. It is often made without the mandarine liqueur.
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POUR half the champagne into ice-filled glass (preferably a chunk of block ice), then POUR orange juice and finally the rest of the champagne.
POUR half the champagne into chilled glass, then orange juice, pineapple juice and the rest of the champagne. Finally pour pomegranate syrup/grenadine in to glass and allow to sink...
The Buck’s Fizz and Mimosa are very similar cocktails, the Buck’s Fizz is made with two parts champagne to one part orange juice, while the Mimosa is made with equal parts...
Shaking not only mixes a drink, it also chills, dilutes and aerates it. Along with stirring shaking is the most common technique employed to mix cocktails.
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...
When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...
Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...
Ancient, romantic and picturesque, the city of Venice sits precariously on a series of mud banks that lie in a lagoon off Italy’s north-eastern coast. Four hundred bridges...
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