Skip to content, or skip to search.

Skip to content, or skip to search.

Home > Restaurants > Recipes > St.Tropez Fizz

St.Tropez Fizz

Provided by: Chef Audrey Saunders
Served at: Beacon

Email  Print Recipe  Rate & Review

Share this listing

See Also


3/4 ounce Alizé Red Passion liqueur
3/4 ounce Alizé cognac
1/4 ounce Cointreau
1/2 ounce lemon juice
1/2 ounce simple syrup
1 1/2 to 2 ounces Champagne
Garnish: Raspberries

Simple Syrup
1 cup granulated sugar
1 cup water in a saucepan

Note: One fluid ounce equals two tablespoons.


Pour the first five ingredients into a mixing glass, and shake well. Strain into a tall glass half-filled with ice. Top with champagne. Garnish with raspberries.

Simple Syrup
Combine sugar and water in a saucepan. Bring to a boil for a few seconds. Set aside to cool. (Published 2001)

Best of New York Food

best foodEating

Foie gras, fish tongue, and uni.