Ingredients
- 2 tbsp Amaretto
- Champagne, chilled
- Almond Sugar
- 20 to 25 toasted almonds
- 1/4 cup sugar
- 1/4 tsp almond extract
Directions
Grind toasted almonds, sugar, and almond extract together in a mini food processor and place in shallow dish. Wet rims of champagne flutes with lemon slice and dip the wet glass rims into the almond sugar.
To avoid wetting the sugared rim, pour the Amaretto into the bottom of each flute and top with champagne.
