The Daily Telegraph - Saturday - - Food & Drink -

15ml Pe­dro Ximénez sherry 10ml Grand Marnier Cham­pagne An­gos­tura bit­ters White sugar cube

Place an An­gos­tura-in­fused sugar cube in a Cham­pagne flute. Shake the PX and Grand Marnier over ice and pour over the cube.

Top up with Cham­pagne and gar­nish with a long orange twist, wiping the rim with it as you do so.

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