Ingredients
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1 sugar cube, soaked in crme de cassis
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15ml De Valcourt Brandy
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Lindauer Special Reserve Blanc de Blanc, to top
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lemon rind, to garnish
Take your Christmas bubbles to the next level by complementing your Lindauer Special Reserve Blanc de Blanc with a sweet and tangy twist
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Place the soaked sugar cube in the bottom of a champagne flute and add the brandy. Top with Lindauer Special Reserve Blanc de Blanc.
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Peel a slice of lemon rind with a vegetable peeler or sharp knife, avoiding as much of the white pith as possible. Twist
it and pop it into the glass to garnish.
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