Breakfast At Terrell's

Breakfast At Terrell's image

Serve in

Flute...
¾ fl oz Single cream / half-and-half
¾ fl oz Mandarine Napoleon Grande Liqueur Imperiale
¾ fl oz Freshly squeezed orange juice
fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
Top up with Brut Champagne
  • Display recipe in:

How to make:

SHAKE first four ingredients with ice and strain into chilled glass. TOP with champagne.

Garnish:

Kumquat

Comment:

This creamy orange champagne cocktail is almost as smooth as a Sgroppino.

Origin:

Created by Jamie Terrell for the late Philip Holzberg at Vinexpo, Bordeaux, France, 1999.

Nutrition:

135 Calories

Buy ingredients

Buy direct from The Whisky Exchange

This ingredient is not currently available for purchase through The Whisky Exchange
Sugar syrup (2:1)

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

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