Bicyclette Cocktail à la Potinière

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Preparation info

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Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

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Pour one teaspoon of cassis (black-currant liqueur) into a stemmed wine or champagne glass. Add half a jigger ( tablespoons) of dry vermouth and one ice cube. Add champagne to a depth of one or two inches, to taste. Half of a six-ounce split bottle of champagne is sufficient for two cocktails.

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