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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