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Recipe By : 1763 Inn in Upperville, Virginia
Serving Size : 1

Chilled fluted champagne goblet
1/2 ounce creme de cassis
4 ounces chilled champage
1 small piece lemon peel (about 1/4"x1")

Pour the creme de cassis into chilled fluted champagne goblet. Fill goblet to the top with champagne (about 4 ounces). Rub lemon peel around the edge of the goblet and add to the champagne, and serve.
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NOTES : We discovered this lovely drink at the 1763 Inn on our Honeymoon in 1989. What a special Holiday treat!

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Copyright 2001 Carol Stevens, Shaboom's Kitchen, All Rights Reserved