Castellini by Antoine Maineult of Bar Hôtel & Spa du Castellet
Ingredients:
20 ml Amandine
50 ml Mashed apricots
100 ml Champagne
Preparation:
In a mixing glass: put the Amandine, as the mashed apricots and complete with the champagne.
Mix with a mixing spoon and pass the cocktail with a small colander.
Photo credits: Sophie Bastide
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Amandine, almond liqueur
50 cl - 25°
Provence almond with its bitter-sweet taste, combined with fine de Provence and cherry, peach and vanilla infusions lend Amandine its fruity character.