Recipes with Champagne
Mix and decorate with small pieces of kiwi and pineapple. 2 straws.
Place the sugar bell at the bottom of a glass and pour a sprinkle of Angostura over. Then add cognac and champagne and server.
500 g of cherry cherry poured with 1½ dl of water together with 2½ dl sugar, pull for 1/2 hour, 1 dl Mosel wine, 1 dl Kirsch, 1 spoon flour, 1 fl Mosel wine, 1 fl Champagne
Boil a layer of sugar and water. Peel the lemon very thin and let the shell pull in the hot layer.
When the sugar layer is completely cold remove the lemon shale and add the champagne.
Freeze the sorbet and stir in it a few times along the way.
Cut the pineapple into small pieces. Sprinkle sugar over. Pour Cognac and let the drink be cold for a day. Pour the champagne just before serving.
Boil the sugar with the water until it is dissolved. Bring lemon into a lot of coarse chopped and let the layer get cold. Remove the lemon peel. Add white wine, a deciliter of champagne and lemon juice. Fill a mold and put it in the freezer. Whip egg whites st
Mixed and served with ice cream. If you want more crushing effect, the amount of vodka can be set up.
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