INGREDIENTS
- 4 cl triple sec (such as Cointreau)
- 4 cl mandarin juice
- 2 cl cinnamon syrup
- 8 cl Blanche de Namur
- Gold edible glitter
RECIPE
Pour the triple sec, mandarin juice and syrup into a shaker filled with ice and shake vigorously. Add the glitter and the well-chilled Blanche de Namur Classic. Pour the mixture into a Christmas ornament, for a more magical effect
GARNISH
Heart-shaped mandarin zest pieces cut with a cookie cutter, plus edible glitter. Place the ornament on a glass filled with ice to keep it cool.
