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.
Gain quick access to The Webtender from your homepage.|
Get HTML code here!
Copyright © 1995-2020 The Webtender.