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Recipe from: Bon Appétit, August 2005
The perfect cocktail to serve for brunch on a hot August weekend.
1 11 ½ ounce can mango nectar
½ cup dark rum
6 tablespoons triple sec
1 750 ml bottle Champagne
Pour mango nectar into 11X7X2 inch pan; freeze 4 hours.
Use large spoon to break up frozen mango nectar. Stir frozen mango nectar, run, and triple sec in 4 cup measuring cup until blended. Divide mango mixture amoung 6 glasses. Top with Champagne and serve.