The Pousse Rapiere Cocktail preparation
THE CARAFE
THE GLASS

Fill the cap up to 1cm from the top with the POUSSE RAPIÈRE Liqueur
Pour it in the carafe
Complete with a chilled bottle of 75cl of Vin Sauvage BRUT.
Serve in champagne flutes with an ice cube and 1/4 of an orange slice.

Photo Credit : Pierre-Paul Feyte
1/2 orange slice
1 ice cube
6 volumes Vin Sauvage BRUT
1 volume Pousse Rapière liqueur
