Saturday, 25 December 2010

The Goodnight Kiss Cocktail

Few recipes to blog about at this time of year - it is a time for traditional cooking and you don't need ME to tell you how to make roast turkey, bread sauce et al.  However, I thought I'd share our cocktail consumed before the main event - a perfect combination of Campari, Angostura Bitters and Champagne.  In the bottom of a champagne flute, drop a sugar cube that has been soaked with 2 or 3 drops of Angostura bitters.  Add a dessertspoon of Campari and then top up with ice-cold Champagne.  Drink.  Make another one.  Drink. Stagger woozily to the kitchen to get the sprouts on.  Happy Christmas everyone!

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