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Home > Restaurants > Recipes > Champagne Cobbler

Champagne Cobbler

Provided by: Chef Dale Degroff
Served at: Blackbird

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1/2 orange wheel
1/4 wheel fresh pineapple
1 lemon wedge
1 ounce Maraschino liqueur
4 ounces champagne

additional orange, pineapple, and lemon wedges (with skin)


Muddle the fruit and liqueur in the bottom of a bar glass. Add champagne and 1 ounce water. Shake with ice cubes, then strain into a second glass filled with crushed ice. Garnish with fruit and serve with a straw. (Published 1999)

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