Garnish:
Mint leaf
How to make:
SHAKE first 5 ingredients with ice and fine strain into chilled glass. TOP with champagne.
| 1 2/3 fl oz | Cognac (brandy) |
| 5/6 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 8 fresh | Mint leaves |
| 2 dash | Angostura Aromatic Bitters |
| 1 2/3 fl oz | Brut champagne or sparkling wine |
Read about cocktail measures and measuring.
Review:
A minty limey cognac sour invigorated with champagne.
Variant:
History:
Adapted from a recipe created in 2015 by Andres Walters at The Lobo Plantation in Sydney, Australia.
Alcohol content:
- 1.5 standard drinks
- 15.07% alc./vol. (30.14° proof)
- 21.2 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Join the Discussion
... comment(s) for The Cab
You must log in to your account to make a comment.