Pour the coffee powder and caramel syrup into a blender cup. Add a bit of PERRIER and stir well to dilute the coffee powder. Then add 5 oz (15 cl) of chilled PERRIER.
Blend the cocktail until foamy.
Pour your mixture into a tall glass with ice cubes.
This cocktail is based on the concept of PERRIER s...
A fresh, stimulating and revitalizing virgin cockt...
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