Friday, 29 April 2011

Rosabel

http://0.tqn.com/d/cocktails/1/I/t/6/-/-/Rosabel.jpg


Ingredients:

    * 3/4 oz Cinzano Rosso Vermouth
    * 3/4 oz crème de cassis
    * splash of Prosecco

Method:

   1. Pour chilled Cinzano Rosso Vermouth and crème de cassis directly into a Champagne flute.
   2. Top with a splash of Prosecco.

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