The American Bar at the Savoy’s Cassiopeia cocktail
Raise a toast to the end of Dry January with this sophisticated cranberry-tinged cocktail devised by Shannon Tebay, head bartender at the American Bar at the Savoy.
Ingredients
(Serves one)
30ml Grey Goose Vodka15ml Briottet Cranberry Liqueur7.5ml Grand Marnier1 tsp Nocino20ml Lemon Juice15ml Simple Syrup
Method
- Shake all ingredients together with ice.
- Strain into a flute and top with champagne.
- Garnish with gold luster dust or a sugar rim.
