This recipe is one that was shared with me by a member of one of the cruise groups I am an Admin for – the Let’s Cruise – UK Fan Page.
This is a lovely Champagne cocktail, served on Cunard’s ships, with sweetness from caramel and rum!
Toffee Sparkle Recipe
Into a chilled Champagne flute pour:
1oz (30ml) Dark Rum
Dash of Caramel Syrup
Top up with Champagne
I chose Mount Gay’s Black Barrel rum as it’s aged in bourbon casks and Monin’s caramel syrup. Our champagne was Comte de Senneval (Brut) from Lidl.