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.
INGREDIENT:
4-6 cracked ice cubes
Dash of Angostura bitters
¼ measure Midori
¼ measure blue Curacao
¼ measure lime juice
Champagne, chilled
Slice of lime, to decorate
METHOD:
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.
