Spicy Corsica
Serve in
Flute glassGarnish:
Mandarine zest
How to make:
Gently crush a sprig of parsley in the Zubrowka buffalo grass vodka and leave to infuse for 2 minutes. Discard the parsley. Add the Napoléon mandarine liqueur, the Giffard espelette pepper liqueur and the amaretto. Shake with ice and pour by double filtration into a flute. Add sparkling water and the champagne. Stir delicately.
| 1/3 fl oz | Zubrowka Bison Grass Vodka |
| 1/6 fl oz | Amaretto Adriatico liqueur |
| 1/6 fl oz | Giffard Piment d'Espelette chile liqueur |
| 2 fl oz | Brut champagne/sparkling wine |
| 2/3 fl oz | Mandarine Napoleon liqueur |
| 1 fl oz | Chilled water |
