Le Grand
| 1 2⁄3 fl oz | Dubonnet, Byrrh etc. rouge light quinquina |
| 1 fl oz | Cognac (brandy) |
| 1 barspoon | Monin Grenadine Syrup |
| Top up with | Brut champagne/sparkling wine |
Garnish: Lemon zest twist
How to make
Glassware
Serve in a Coupe glass
Method:
STIR first 3 ingredients with ice and strain into chilled glass. TOP with sparkling wine.
Health & Nutrition
Alcohol content:
We don't have enough information to calculate the alc./vol., but based on known ingredients, this recipe contains at least:
- 16.6 grams of pure alcohol
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine — Sulphur Dioxide/Sulphites
History
Adapted from a recipe created in 2015 by Samuel Rose at Panda & Sons in Edinburgh, Scotland.
Review
Aromatised wine plays a lead role in this cognac-charged apéritif.
Makes a minimum of 15 cocktails.
Shipping and applicable tax calculated at checkout.
Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.
* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Gallery
A Japanese-inspired Daisy (Deijī means "daisy" in Japanese) based on sake with yuzu curaçao liqueur.
View more
A gin-forward White Lady with lime in place of lemon juice.
View more
Genever adds its own complexity to this version of the classic Holland House. The sugar syrup is my 'optional' addition, but for me it's essential.
View more
While gin might lead this Negroni, port wine rounds and sets it apart from less noble Negronis.
View more
A delicious sotol-charged variation on Joaquín Simó's Naked and Famous.
View more
Comments & Discussion