| Chef: Adam Cutsinger | |
| Food Mood: Elegant | |
| Cuisine: New American/Regional | |
Description |
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| designed by Dick Bradsell, renowned British mixologist | |
Servings: |
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Ingredients |
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| 1 shot quality vodka 1 shot fresh lemon juice (Meyer is possible) 1/2 shot Creme de Cassis (blackberry liqueur) 1/2 shot sugar syrup* Fill the rest of the glass with champagne. *simple sugar syrup is made by boiling 4 parts sugar in 3 parts water, i.e. 4 cups of sugar in 3 cups of water, until the fluid is clear. |
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Method |
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Author: Chef Adam Cutsinger |
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Recipe source: Dick Bradsell |
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