| 45 ml | Brut champagne/sparkling wine (chilled) |
| 22.5 ml | Mandarine Napoleon liqueur |
| 22.5 ml | Orange juice (freshly squeezed) (chilled) |
| 22.5 ml | Single cream/half-and-half |
| 5 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 30 ml | Brut champagne/sparkling wine (chilled) |
How to make:
- Select and pre-chill a Flute glass.
- Prepare garnish of coin-sized orange zest twist.
- POUR first part of the sparkling wine into chilled glass.
- SHAKE next 4 ingredients with ice.
- FINE STRAIN into glass charged with sparkling wine.
- TOP with sparkling wine (slowly pour to raise the head like a soufflé).
- EXPRESS orange zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine – Sulphur Dioxide/Sulphites, Sulphur Dioxide/Sulphites
- Single cream/half-and-half – Dairy
Strength & taste guide:
Review:
This creamy orange 'champagne' cocktail is almost as silky smooth as a Sgroppino.
History:
Adapted from a recipe created in 1999 by Jamie Terrell for Philip Holzberg at Vinexpo in Bordeaux, France.
Nutrition:
188 calories
Alcohol content:
- 0.9 standard drinks
- 8.75% alc./vol. (17.5° proof)
- 12.9 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Join the Discussion
... comment(s) for Breakfast At Terrell's
You must log in to your account to make a comment.