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