Double Black Velvet
For Soy & Stout Reduction
To make the reduction:
Reduce a can of stout to 220ml (half)
Add equal weight of caster sugar and mix to dissolve
Allow to cool and add in Kikkoman Soy.
Mix and bottle
To make the cocktail mix 35ml of the reduction with 100ml of champagne and pour into a champagne flute
Recipe as PDF
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