Hell’s Kitchen Champagne Cocktail

PH factor: 9.5

Ingredients:

Cocktail

o 1 ounce Crème de Mûre

o 1 splash Licor 43 (Cuarenta Y Tres)

o champagne

Garnish

o blackberry

Method:

1. Combine Crème de Mûre

and Licor 43 in a champagne

flute.

2. Top with champagne and

lightly stir.

3. Garnish with a blackberry.

Comments:

Why name a champagne

cocktail for Hell’s Kitchen?

Well, because West 43rd St.

isn't what it used to be. When

you try this cocktail, you might

say that champagne cocktails

aren't what they used to be

either.

. . .