May 1st, 2009


LUPEC Boston (invented for Chartreuse party)

5 sour cherries
1 oz yellow Chartreuse
1/4 oz fresh grapefruit juice
1 dash Angostura bitters
Sparkling wine

Muddle the sour cherries in a mixing glass. Add the Chartreuse, grapefruit juice and bitters. Shake with ice and strain into a champagne flute. Top with sparkling wine.

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