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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.
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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: 18mg1
Total Carbohydrates: 15g 5
Dietary Fiber: 0g 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 than65g
Saturated Fat: Less than20g
Cholesterol: Less than300mg
Sodium:Less than2,400mg
Total Carbohydrates: 300g
Dietary Fiber: 25g
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