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Serve in a Coupe glass
1⁄2 oz | Rémy Martin V.S.O.P. cognac |
1⁄2 oz | Disaronno amaretto |
1⁄2 oz | White crème de cacao liqueur |
3 oz | Brut champagne/sparkling wine |
Garnish: Half apple slice to represent a crescent moon & orange zest twist (discarded).
STIR first 3 ingredients with ice and strain into chilled glass. TOP with sparkling wine.
Recipe contains the following allergens:
A slightly sweet bubbly crowd pleaser of a cocktail.
Adapted from a recipe by Colin Peter Field, Hemingway Bar, Ritz Paris, France.
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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