Ingredient:
1 lemon wedge
Superfine sugar
Ice cubes
1 measure brandy
1 dash Benedictine
1 dash crème de mure
Chilled Champagne, to top up
Method:
Frost the rim of a champagne flute by moistening It with the lemon wedge then pressing it into the sugar. Put some ice cubes into a cocktail shaker and add the brandy, Benedictine, and crème de mure. Shake well, strain into the prepared glass, and top up with champagne.
1 lemon wedge
Superfine sugar
Ice cubes
1 measure brandy
1 dash Benedictine
1 dash crème de mure
Chilled Champagne, to top up
Method:
Frost the rim of a champagne flute by moistening It with the lemon wedge then pressing it into the sugar. Put some ice cubes into a cocktail shaker and add the brandy, Benedictine, and crème de mure. Shake well, strain into the prepared glass, and top up with champagne.
