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Double Black Velvet

Ingredients for 1 portions

  • 35ml of Soy & Stout Reduction
  • 100ml Champagne

For Soy & Stout Reduction:

Preparation

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

Used products in this recipe

Ingredients for 1 portions

  • 35ml of Soy & Stout Reduction
  • 100ml Champagne

For Soy & Stout Reduction: