Notes:
“This truly splendid punch is perfect for getting guests in the mood for a night of glitz and glam at the beginning of the summer.”
Ingredients:
Coupe champagne glass
1 strawberry, cut in half
1 quarter apple, diced
1 quarter peach, diced
3 slices of orange, diced
1 cl / 0.33 fl. oz gin
0.5 cl / 0.16 fl. oz Cointreau
1 dash grenadine
Champagne to fill
Procedure:
Marinate the diced fruit in gin, Cointreau and grenadine, leave for a few minutes to infuse, then top with champagne. Prepare the punch in the coupe champagne glass.
Ingredients:
Coupe champagne glass
1 strawberry, cut in half
1 quarter apple, diced
1 quarter peach, diced
3 slices of orange, diced
1 cl / 0.33 fl. oz gin
0.5 cl / 0.16 fl. oz Cointreau
1 dash grenadine
Champagne to fill
Procedure:
Marinate the diced fruit in gin, Cointreau and grenadine, leave for a few minutes to infuse, then top with champagne. Prepare the punch in the coupe champagne glass.
Hotel/Inn: Hotel Adlon, Unter den Linden 77, 10117 Berlin, Germany
Recipe Type: Authentic
Submitted By: Kempinski HotelsRecipe Type: Authentic
Recipe Author: Hotel Adlon
Recipe Source: http://ebrochure.kempinski-hotels.com/KIBER2/de/oblige-spring-summer-2010/OBLIGE2010.pdf