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.
. . .
Comments