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BackstoryAdapted from Williams-Sonoma Guides, The Bar Guide, by Ray Foley (Time-Life Books, 1999).
- 5 fl. oz. chilled Champagne or sparkling wine
- 2 tsp. crème de cassis
- 1 lemon twist for garnish
- Pour the Champagne and crème de cassis into a Champagne flute and stir briefly.
- Garnish with the lemon twist.