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Pour sugar syrup or liqueur onto a saucer to cover the bottom thinly. Pour a generous amount of caster sugar onto a second saucer and gently shake the plate from side to side until the sugar is spread out flat.
Ensure that your glass is clean and dry, then lightly dip the rim into the first saucer. Shake gently, then dip the rim into the second saucer.
Bartender Tips
A standard Champagne bottle will make six to eight cocktails. For three cocktails each, allow two bottles per five people (for other bottle sizes ).
Good quality sparkling wine and Champagne taste best served at 7ยฐC/44ยฐF. Make sure that your other ingredients are chilled thoroughly to maintain this temperature.
Ingredients go into a cocktail in reverse order of expense to preserve their flavours and composition until the last moment -ice and sugar first, juices and liqueurs second, spirits third. Champagne last.
Champagne saucers are fun to drink from, but the large surface area means that bubbles dissipate quickly from the Champagne. Use Champagne flutes or tulip-shaped glasses where possible.
For a lemon peel twist , use a short strip, so that it can rest on the rim of the glass or float to the top of the drink. Large pieces attract bubbles and can make the drink taste flat.
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