Blackcurrant FizzPRINT RECIPE
Recipe created for us by Iron Chef Shellie
- 1 cup ice cubes
- 20ml Barker's Squeezed Blackcurrants fruit cordial
- 50ml Tequila
- 10ml sugar syrup
- 1 egg white (optional for extra froth)
- In a cocktail shaker, place ice cubes, Squeezed Blackcurrants fruit cordial, tequila, sugar syrup, egg white (if using) and give a good shake to combine.
- Strain the mixture into four champagne flutes and top up with Prosecco.
- Finish off with blueberries and serve immediately.