Saturday, 6 August 2011

bitter/sweet

Back from holidays with a lot of nice experiences and new impressions to share... but while I prepare the next posts of Rome, Zürich and my inspirations for the autumn, try this!


aperetif at sunset

bitter sweet symphony

ingredients: 
one sugar cube
angostura bitter
grand marnier
prosecco

1. put the sugar cube in a champagne glass and let it soak with two dashes of the angostura bitter.
2. add 1,5 cl of grand marnier
3. fill the glass with cold prosecco


Enjoy! It's my favourite champagne drink.

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