Silky Kiss

The Washington Post, December 20, 2006

Course: Beverage
Features: Holiday (Christmas)

Summary:

The Tibetan Lounge at Mie N Yu restaurant offers international interpretations of holiday cocktails. Bartender Chris Kelly has created this recipe using two seasonal standards: champagne and eggnog.

1 serving

Ingredients:

1 ounce premium mixing rum, such as Ten Cane
1 ounce orange-flavored liqueur, such as Grand Marnier
1 ounce store-bought eggnog
Ice
2 ounces champagne
1 cinnamon stick, for garnish

Directions:

Combine the rum, orange-flavored liqueur and eggnog in a cocktail shaker filled with ice. Strain into a champagne flute and add the champagne. Garnish with a cinnamon stick.

Recipe Source:

Adapted from Chris Kelly at the Tibetan Lounge at Mie N Yu restaurant in Georgetown.

Tested by Bonnie S. Benwick for The Washington Post.
E-mail the Food Section with recipe questions.

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Nutrition Facts
Information per serving
Calories: 245
% Daily Values*
Total Fat: 2g	3
Saturated Fat: 1g	5
Cholesterol: 19mg	6
Sodium: 18mg	1
Total Carbohydrates: 15g	5
Dietary Fiber: n/a	0
Sugar: n/a
Protein: 1g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Total Fat:	Less than	65g
Saturated Fat:	Less than	20g
Cholesterol:	Less than	300mg
Sodium:	Less than	2,400mg
Total Carbohydrates:		300g
Dietary Fiber:		25g

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