Ingredients
Method
1.Place brandy, liqueur, juice and syrup in chilled 230ml (7-fluid ounce) champagne flute; stir gently. Top with wine.
You can buy sugar syrup from liquor stores or make your own. Stir 1 cup (220g) caster (superfine) sugar with 1 cup (250ml) water in small saucepan, over low heat, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, without stirring, 5 minutes. Remove from heat; cool to room temperature. Store in an airtight container in the fridge for up to 1 month.
Note
