Ingredients
- Servings: 1
- 25 ml chambord raspberry liquor
- 100 ml peach nectar
- 150 ml champagne
- ice
Recipe
- 1 1/2 fill your tumbler with ice,
- 2 add chambord and peach nectar to glass filled with ice, cover glass with boston shaker firmley so secure, shake until condensation appears on outside of shaker.
- 3 tap shaker against a solid counter to release glass, pour mix into the tumbler, top up with champage and stir.
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