Blackcurrant and Lemon Fizz

Blackcurrant and Lemon Fizz

Ingredients

  • 1 sugar cube, soaked in crme de cassis
  • 15ml De Valcourt Brandy
  • Lindauer Special Reserve Blanc de Blanc, to top
  • lemon rind, to garnish
  1. Place the soaked sugar cube in the bottom of a champagne flute and add the brandy. Top with Lindauer Special Reserve Blanc de Blanc.
  2. Peel a slice of lemon rind with a vegetable peeler or sharp knife, avoiding as much of the white pith as possible. Twist
    it and pop it into the glass to garnish.

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