PH factor: 9.5
Ingredients:
Cocktail
o 1 sugar cube
o 1-2 dashes Angostura
bitters or to taste
o 1 ounce Crème de Cacao
(light)
o champagne
Garnish
o lemon twist
Method:
1. Place bitters-soaked sugar
cube in a champagne flute.
2. Add Crème de Cacao.
3. Top with champagne.
4. Garnish with a lemon
twist.
Comments:
So, yes. It is essentially a
traditional Champagne
Cocktail with Crème de Cacao
in place of the Cognac but
that’s where the similarity ends.
. . .
Comments