Garnish:
Edible flower
How to make:
SPRAY violet liqueur onto inside surface of glass and set aside. STIR cognac with ice and strain into chilled glass.
| 1⁄6 fl oz | Créme de violette liqueur |
| 1⁄2 fl oz | Camus VSOP Cognac |
| 3 1⁄2 fl oz | Brut Champagne |
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Comment:
Originally made with Martell Cordon Bleu, this sophisticated champagne cocktail has delicate floral notes.
About:
Created in 2015 by Matthias Lataille at The Beat, London, England.
