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Home > Restaurants > Recipes > Mint Merri (variation No. 2)

Mint Merri (variation No. 2)

Served at: Bourgeois Pig

Photo by Danny Kim
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6 to 8 mint leaves
4 oz. Champagne
3/4 oz. fresh lime juice
3/4 oz. cane syrup
2 dashes Angostura bitters
4 oz. brut Champagne


In a shaker, muddle 6 to 8 mint leaves and combine with 4 oz. Champagne, 3/4 oz. each fresh lime juice and cane syrup, and 2 dashes Angostura bitters. Shake with ice, and strain slowly into a Champagne flute filled with 4 oz. brut Champagne. Top with more Champagne. (Published 2011)

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