Champs Elysees Cocktail
- 1 oz Brandy
- ½ oz Yellow Chartreuse
- Juice of ¼ Lemon
- 1 tsp Powdered Sugar
- 1 dash Bitters
Shake with ice and strain into cocktail glass.
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Mix rum and pineapple juice with cracked ice in a shaker or blender and pour into a chilled highball glass. Top off with blackberry brandy.