Garnish:
Seasonal berries
How to make:
STIR first 3 ingredients with ice and strain into chilled glass. TOP with champagne.
| 2 fl oz | Camus VSOP Cognac |
| 1⁄3 fl oz | Benedictine D.O.M. |
| 1⁄4 fl oz | Luxardo Maraschino liqueur |
| 1 1⁄2 fl oz | Brut Champagne |
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Comment:
Bénédictine adds both saffron flavour and vivid yellow colour to this cognac based cocktail with maraschino contributing fruity notes. Champagne dries and provides effervescence and body to this well-balanced cocktail.
About:
Adapted from a recipe discovered at Hawksmoor Spitalfields, London in 2014.
