Start by rubbing an orange slice over the top of your champagne flute and dip it in sugar. Then, shake the peach brandy and orange juice with ice and strain. Pour into the sugar rimmed flute and fill with chilled champagne.
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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