• 50ml black doris plum (tinned) puree
  • 20ml Cointreau
  • ¼ cup moscato wine
  • prosecco or other bubbles, to top
  • orange rind to garnish (optional)
  • edible glitter to garnish (optional)

Christmas day sorted with this tangy-sweet cocktail made with flavours of plum and orange topped with bubbles. Serves 1

  1. To make black doris plum puree, remove stones from the plums and puree the flesh with some of the tin juices, then add the Cointreau and blend some more
  2. Pour 50ml of the puree into the bottom of a champagne flute, add the chilled moscato wine and top with chilled prosecco or other bubbles. Garnish with orange rind and edible glitter if using
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