1 part Pinky Vodka
1 sugar cube
1 dash rhubarb bitters (optional)
1/2 part passionfruit or peach puree
3/4 part acai juice (or cherry or pomegranate juice)
Top with champagne
Muddle the sugar cube and rhubarb bitters in the bottom of a mixing glass. Add Pinky, puree, juice, simple syrup, and ice. Shake well, then strain into a chilled champagne flute. Top with ice-cold champagne.
Recipe created by Natalie Bovis-Nelsen, aka The Liquid Muse.
Link to this comment:
All Comments (0)