Victor Yang represented Taiwan at the World Class Bartender of the Year final, 2013.
Ingredients
Method
Muddle the grapes, having removed the pips first to avoid bitterness. Mix the first four ingredients. Pour a small amount of champagne into a silver coupe glass. Add the Cîroc mix and top with more champagne if necessary.
Serve with some Kyoho grapes injected with Cîroc.
Recipe courtesy of: Victor Yang, Marquee Restaurant & Lounge, Taipei. Victor Yang represented Taiwan at the World Class Bartender of the Year final, 2013.
Note: Contains 25 grams of alcohol per serve
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