Chris F. Nicholson

Angevine Soup

angevine-soup.html

Ingredients

  • 75 cl Crémant de Loire
  • 10 cl Cointreau
  • 10 cl lime juice
  • 10 cl sugar cane syrup

Directions

  1. Combine the lime juice with the Cointreau and the sugar in a very large bowl.
  2. Set aside in the fridge.
  3. Add the chilled Crémant just before serving!

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