INGREDIENTS:
EQUIPMENT:
MIXING METHOD:
Fill a shaker with ice and add an ounce of Remy Martin then add an ounce of Courvoiseur add an ounce of grand Marnier add 3 and a half ounce of cranberry juice shake then pour in a highball glass or martini glass then add a splash of ginger ale on top. Garnish with a orange slice
Submited by: Valerie White cavr04@hotmail.com
Add comment September 9th, 2007
This fabulous blue-coloured cocktail offers an amazing combination off almond from the amaretto, orange from the curacao, and a kick of lemon- all topped off with exquisite Champagne bubbles.
INGREDIENTS:
EQUIPMENT:
MIXING METHOD:
Pour the amaretto, curacao, and lemon juice into the glass. Stir gently, then slowly pour in the Champagne to fill. Garnish with lemon balm.
Add comment July 1st, 2007
Named after a tropical shrub with yellow blooms, this cocktail was created at the Ritz Hotel, Paris, in 1925. It is light and fresh. For the best results find the sweetest oranges possible for the juice.
INGREDIENTS:
EQUIPMENT:
MIXING METHOD:
Pour the orange juice into the flute, add the curacao and stir well. Steadily pour in the Champagne, running it down the inside of the glass. Garnish with a small wedge of orange.
Add comment June 30th, 2007
This amber-coloured party mix is suited to afternoon drinking; its rich flavours include the sweet touch of Dubonnet.
INGREDIENTS:
EQUIPMENT:
MIXING METHOD:
Put the sugar cube in the glass and pour the bitters on top. Add the Dubonnet and top with Champagne, pouring really slowly as the sugar will cause the wine to froth.
Add comment June 28th, 2007
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