INGREDIENTS:
DIRECTIONS
- 2 parts dubbonet (red)
- 1 part triple sec
- 1 part grapefruit juice
- champagne
DIRECTIONS
Stir Dubonnet, triple sec & grapefruit juice (preferable pink) over ice. Strain into champlagne flutes (about a third of the way up) & top up with champagne. Fabulous as an apéritif to a summer dinner!!!
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