INGREDIENTS: 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!!!
Collection of cocktail and drink recipes.