
Spicy Sparkling Shiraz Wine Cocktail with dark chocolate-coated cacao nibs
- 09 June 2020
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Spicy Sparkling Shiraz Wine Cocktail with dark chocolate-coated cacao nibs
Spicy Sparkling Shiraz Wine Cocktail with dark chocolate-coated cacao nibs
Ingredients
60 ml Leopard’s Leap Classic Shiraz
60 ml Barker and Quin ginger ale
juice of 1 orange
2 tablespoons dark chocolate-coated cacao nibs
Method
Pulse cacao nibs with a food processor until coarsely ground and transfer to a small bowl.
Dip the rim of a champagne flute or coupé into the orange juice to moisten, and then into the ground nibs to coat.
Pour in the wine and top up with the ginger ale.