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Chocolate Orange Mimosa

  • Lucelas – 25ml
  • Triple-Sec – 12.5ml
  • Orange Juice – 50ml
  • Topped with Prosecco
  • Bruleed Clementine Garnish

Cut a clementine wheel, cover with sugar and brulee with a blowtorch, ready to garnish(leave enough time for the sugar to solidify). Pour in the Lucelas Chocolate & Rum, triple-sec and chilled orange juice, then top with Prosecco. Stir to combine all the ingredients, and garnish with the prepared brûlèed clementine wheel.

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