BIP cocktail

Recipe from Nicolas BIRDENAVE - LP François Camel de St Girons (09)
Phototèque BIP

1 people
Ingredients :
2 fingers of prune juice
2 fingers of grenadine
2 fingers of Pulco lemon
Decoration: 1 lemon, icing sugar, cocoa powder, prunes, straw
Moisten the rims of the champagne flutes with the lemon. Dip one side of the glasses in cocoa powder and the other in icing sugar. Pour in the prune juice. Add the grenadine, the Pulco Lemon and the vodka. Half cover the prune with icing sugar, pierce a straw through the middle and place delicately into the flute.