Serve in a Coupe glass
2⁄3 oz | Rémy Martin V.S.O.P. cognac |
2⁄3 oz | Bénédictine D.O.M. liqueur |
2⁄3 oz | Cointreau triple sec liqueur |
1 1⁄2 oz | Brut champagne/sparkling wine |
Garnish: Orange zest twist
STIR first 3 ingredients with ice and strain into chilled glass. TOP with sparkling wine.
Recipe contains the following allergens:
Strong and sweet.
Named after this cocktail's four ingredients and created in France during World War II by American soldiers using booty liberated from retreating Germans. B2=brandy (cognac) and Benedictine, C2= Cointreau (triple sec) and champagne.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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Since I'd only B&B (DOM Benedictine & Brandy) and had used up the last of my Cointreau, I tried it with 3 oz B&B and just a little over an ounce of Grand Marnier, topped up with last night's leftover but pressure-stop'd Veuve Clicquot. This was a delightfully balanced drink; delicious.