Garnish:
Redcurrants or red berry
How to make:
SHAKE first two ingredients with ice and fine strain into chilled glass. TOP with champagne.
2 barspoon | Redcurrant jelly |
1 fl oz | Tangerine / Mandarin / Clementine juice (fresh juice) |
3 fl oz | Rosé champagne |
Review:
This unusual riff on the classic mimosa unusually calls for redcurrant jelly and sweet clementine juice, topped with rosé champagne.
History:
Adapted from a recipe created in January 2014 by Sean Ware of the London Cocktail Club, London, England.
Alcohol content:
- 0.6 standard drinks
- 7.26% alc./vol. (14.52° proof)
- 8.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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