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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:
- 15.3 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.
Gallery
A rye whiskey and maple syrup sour served short and straight-up. You'd perhaps have expected this cocktail to be more drawn out.
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I originally used pisco to augment the cognac/brandy, but pineapple rum sits more harmoniously with the other ingredients. A splash of fizz is an...
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Rich, flavoursome honey replaces sugar syrup in this delicious Daiquiri. The fuller your honey, the more flavoursome your rum should be.
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A cocktail that dates from the early 20th century, when it was made without egg white and served straight-up. However, this more contemporary...
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Fruity, yet spirit-forward. Looking at the ingredients, this cocktail should be very sweet. It is rich, but it is surprising how the dilution from...
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Comments & Discussion