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Revision as of 13:33, 25 March 2012
Description
This recipe came from an estate sale. I obtained it when I purchased the family collection from the Lowery Estate in Arlington, Texas in 1984.
- Contributed by Catsrecipes Y-Group
Ingredients
- 4 ounces chilled champagne
- ½ ounce crème de cassis
- 1 small piece lemon peel
Directions
- Pour champagne into a chilled fluted champagne goblet ¾ full.
- Pour crème de cassis over the champagne.
- Rub lemon peel around the edge of the goblet and add to the champagne and serve.
