Community Cookbook
Kaya Bimosa
- 1 oz. Tangerine Mixer
- 1 tsp. Vegetarian Liquid Lecithin
- 2 oz. Dry Sparkling Wine
- Lemon Zest Twist and Cucumber Spear for garnish
- 30 mL Kaya Liquid Sweetener – Coconut Sugar
- Fill a shaker ¾ full with ice.
- Add Tangerine Mixer and Lecithin.
- Cap and Shake for 30 seconds.
- Strain into a champagne flute.
- Add Kaya Liquid Sweetener
- Top with Sparkling Wine.
- Garnish with Lemon Zest and Cucumber Spear
Submitted by Kaya Food Products
