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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
½ oz. Cointreau or Grand Marnier
1 dash cocktail sour
Brut sparkling wine
Put Cointreau and cocktail sour in champagne flute or champagne cup. Fill with brut sparkling wine.
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