Shake brandy, cointreau, cream, sugar syrup and egg yolk over ice cubes in a shaker. Strain into a champagne flute, and carefully fill with champagne. Sprinkle with nutmeg, and serve.
ONE IS BORING AND NOT ENOUGH, TWO IS INTERESTING BUT INCOMPLETE, THREE IS EXCITING AND JUST RIGHT
here we go, Tarhun. the meeting with you, my dear childhood friend of sweet and green flavor cravings, was unavoidable and so long waited... and finally I saw you at the shelves of European Bazaar Shop yesterday...
there is some history (from FB encyclopedia): Tarhun Food/Drink
Tarkhuna (Georgian: ტარხუნა) is a Georgian carbonated soft drink that is flavoured with tarragon or woodruff and traditionally dyed green. It was invented in 1887 by a Georgian pharmacist Mitrofan Lagidze, who started adding carbonated water to his tarragon syrup mixes. It went into mass production in the Soviet Union in 1981 and gained exceptional popularity. The drink's name comes from a popular name for tarragon in Georgian, Armenian and Persian, as well as numerous other languages like Arabic, Turkish, and several languages spoken in the Caucasus and Balkans.
Tarhun usually goes with his two Russian friends: Barbaris (goji berry drink) and Dyushes (aromatic pear drink) - no one knows why...
it's been impossible to find kiwi liqueur at the Melbourne cellars although I remember this word very well , I even spelled it to many ; CARL JOSEF, CAROLINA and CHAMPAGNE COBBLER cocktails today: