Recipe: Four Seasons Blushing Angel

Dec 20, 2010

From The Four Seasons Book of Cocktails by Fred Dubose (Sterling Innovation, Oct.)

2 ounces Dubonnet Rouge
1 ounce cranberry juice
4 ounces Champagne
Orange twist for garnish

Pour Dubonnet and juice into tulip glass. Top with Champagne, stir, and garnish.

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