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.

245 calories, 2g fat, 1g saturated fat, 19mg cholesterol, 18mg sodium, 15g carbohydrates, 0g dietary fiber, n/a sugar, 1g protein.