cocktail recipes blog

This is a exquisite recipe for Count Currey, with gin, powdered sugar and Champagne.

• 1 1/2 oz gin
• 1 tsp powdered sugar
• 3 oz chilled Champagne

Pour gin and sugar together with ice in a cocktail shaker.
Shake well, and strain over ice cubes in a champagne flute.
Fill with champagne, and serve.

Serve in a Champagne Flute.

This entry was posted on Tuesday, October 14th, 2008 at 1:48 am and is filed under powdered sugar, chilled champagne, gin. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.