Pronounced “Kwa-Kwa” this boozy beauty blends the quintessentially Spanish caramel flavour of Liquor 43 and cointreau. Freshly squeezed lemon juice adds a little citrus.
Ingredients:
25ml Liquor 43
25ml Cointreau or triple sec
1/2 a fresh lemon, and lemon zest
Crushed ice
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Method:
Add the spirits and lemon juice to a cocktail shaker.
Add a generous scoop of ice and shake well.
Drain into a chilled champagne saucer filled with crushed ice.
Take the lemon zest and squeeze over.
Garnish with the lemon zest.
Aroma is everything with this cocktail, and the lemon zest tickles the nose perfectly when sipping.
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Pop by and try one in person!
Sol Y Luna Tapas Bar
128 Kingsley Park Terrace, NN2 7HJ
For reservations: 01604 456750
reservations@solylunatapas.co.uk
www.solylunatapas.co.uk
