Sure Thing

Sure Thing

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Credit: Bertil Jean-Chronberg, Co-owner/Wine Director, Beat Hôtel, Cambridge, Mass.; The Beehive, Boston
The National Culinary Review, July/August 2014

Ingredients

½ oz. Calvados or apple brandy
¼ oz. St~Germain Elderflower Liqueur
Brut sparkling wine

Instructions

Put Calvados and elderflower liqueur in champagne flute or champagne cup. Fill with brut sparkling wine.

Tags

Beverage, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals