Serve in a
Coupe glassGarnish:
Mint leaf
How to make:
SHAKE first 5 ingredients with ice and fine strain into chilled glass. TOP champagne.
| 1 2⁄3 fl oz | Cognac |
| 5⁄6 fl oz | Freshly squeezed lime juice |
| 1⁄2 fl oz | Giffard Sugar Cane Syrup |
| 8 fresh | Mint leaves |
| 2 dash | Angostura or other aromatic bitters |
| 1 2⁄3 fl oz | Brut Champagne |
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Comment:
A minty limey cognac sour invigorated with champagne.
About:
Adapted from a recipe created in 2015 by Andres Walters at The Lobo Plantation Sydney Australia.
