Serve in a
Coupe glassGarnish:
Lemon zest twist
How to make:
STIR first three ingredients with ice and strain into chilled glass. TOP with champagne.
| 1 2⁄3 fl oz | Byrrh Grand Quinquina |
| 1 fl oz | Cognac |
| 1 spoon | Giffard Grenadine Syrup |
| Top up with | Brut Champagne |
Comment:
Aromatised wine plays a lead role in this cognac charged aperitif.
About:
Adapted from a recipe created in 2015 by Samuel Rose at Panda & Sons, Edinburgh, Scotland.
