POUR half the champagne into ice-filled glass (preferably a chunk of block ice), then the orange juice, orange liqueur and then the rest of the champagne.
As the name suggests, the orange of Grand Marnier heavily influences this drink. Basically a Mimosa or a Buck's Fizz (orange juice and champagne) with added oomph.
The Mimosa was created in 1925 at the Ritz Hotel, Paris. The Grand Mimosa benefits from the addition of a splash of Grand Marnier liqueur.
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Caipirinha (Contemporary Serve)
MUDDLE lime wedges in the base of shaker to release juice and oils in its skin. Add cachaça and sugar. SHAKE with 6oz scoop crushed ice and pour all without straining into glass.
Passion Fruit Caipirinha
1. Cut lime in half (from pole to pole) and then slice one of the halves into eight 3-4mm thick half-moon shaped segments and drop into the base of a robust rocks glass.
Pronounced 'Kai-Pur-Een-Ya', this traditional Brazilian cocktail is made by muddling limes with sugar and then adding cachaça and ice. It's a simple rustic drink, usually served...
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