Muddle the orange and lemon slices with Maraschino liqueur or Cointreau. Strain into a Champagne flute over ice. Add cold Champagne and serve with a lemon-peel twist.
Muddling fruit and other ingredients for a cocktail means crushing them to release their juices and oils. A long, wooden muddler, preferably 10-inches, is best. Use a muddler that does not have a coating of varnish, because the citrus ingredients in this recipe could strip it, and muddle the ingredients in a cocktail shaker or a pint-sized glass. If you don?t have a muddler, crush the ingredients with the back of a wooden spoon in a bowl.
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