Mix the cognac and curacao several hours ahead of time. When ready to serve, pour the necessary amount of this mixture over a block of ice or ice mold in a *cold* punch bowl, and add *thoroughly chilled* champagne. Stir and serve at once, WITHOUT LADLING BACK AND FORTH OVER THE ICE, as this will eliminate the bubbles.
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.|
Find the answers in The Bartender's Handbook.
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