Crème de Cassis

1. 1 oz. prepared NUMI BERRY BLACK TEA
2. 1 oz. Crème de Cassis
3. 3 oz. Champagne

DIRECTIONS

1. Steep tea at 4X normal strength for 2 minutes, then remove tea bag and chill liquid for later use.
2.  Pour chilled tea and Cassis into glass and stir.  Tilt glass and slowly fill with Champagne.
3.  Serve without garnish.

Created by James Labe