You can tell good jade because it always feels cold to the touch-and that should apply to cocktails, too. No cocktail bar-can ever have too much ice.
4-6 cracked ice cubes
Dash of Angostura bitters
¼ measure Midori
¼ measure blue Curacao
¼ measure lime juice
Slice of lime, to decorate
1. Put the cracked ice cubes into the cocktail shaker. Dash Angostura bitters over the ice and pour in the Midori, Curacao and lime juice. Shake vigorously until a frost forms.
Strain into a chilled champagne flute. Top up with chilled champagne and decorate with a slice of lime.
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