Add Cointreau, Brandy and Sugar cube aturated with Peychaud bitters to champagne flute. Fill with your favorite champagne. Garnish with an orange twist.
Created by Tony Abou-Ganim of the Bellagio Hotel in Las Vegas.
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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