RED PEPPER PASSION
Ingredients:
1/2 Roasted Red Pepper (no oil)
1 oz Pernod
Extra Dry Champagne or Cava
Sprig of fresh Rosemary
Mix:
Mix:
Puree the red pepper with the Pernod,
Strain with fine stainer or cheese cloth to remove particles
Serve:
Serve:
Place 1/2 oz of Pepper Puree mixture in a flute,
Top off with bubbly,
Garnish with a sprig of fresh Rosemary
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