cocktailmenu

2	oz	Bourbon
¾	oz	Campari (cacao infused)
¾	oz	Ginger syrup
¾	oz	Lemon juice
1	oz	Wine (sparkling) or Champagne
1		Lemon twist
1		Orange twist
4		Raspberries

Muddle raspberries with lemon and orange twists. Add remainder, shake over ice. Strain into snifter over large ice cube, top with champagne. Garnish with lemon wheel.

I was determined to make tequila and champagne like each other.

1	oz	Tequila	use Tesoro Blanco
¼	oz	Campari
¼	oz	Creme de cacao	use Marie Brizard
½	oz	Vermouth (dry)	use Dolin Blanc
1	tsp	Ginger syrup
½	oz	Lemon juice
1½	oz	Wine (sparkling) or Champagne

Shake over ice and strain into flute. Top with champagne, no garnish.