Muddle the grapes, having removed the pips first to avoid bitterness. Mix the first four ingredients. Pour a small amount of champagne into a silver coupe glass. Add the Cîroc mix and top with more champagne if necessary.
Serve with some Kyoho grapes injected with Cîroc.
Recipe courtesy of: Victor Yang, Marquee Restaurant & Lounge, Taipei. Victor Yang represented Taiwan at the World Class Bartender of the Year final, 2013.
Note: Contains 25 grams of alcohol per serve
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