Champagne, tangerine, and orange cocktail
Votes: 2
Time: 5 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
A step-by-step recipe for a champagne, tangerine, and orange cocktail.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/2 cup canned tangerines and oranges in syrup
- 1/2 cup vodka
- 1/4 cup champagne or sparkling wine, your choice
- 2 cups lemon sorbet (fruit ice)
- Fresh mint leaves, for garnish
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Cooking the dish according to the recipe:
- Place the tangerines, oranges, vodka, sparkling wine, and lemon sorbet in a blender and blend until smooth. Divide the mixture between champagne flutes and serve garnished with mint leaves.
Author of the recipe - Ingrid Hoffmann (chef, presenter, producer)
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