The Cab

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The Cab image

Serve in

a Coupe glass...
1⅔ fl oz Cognac
fl oz Freshly squeezed lime juice
½ fl oz Sugar syrup (2 sugar to 1 water)
8 fresh Mint leaves
2 dash Angostura Aromatic Bitters
1⅔ fl oz Brut Champagne
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How to make:

SHAKE first 5 ingredients with ice and fine strain into chilled glass. TOP champagne.


Mint leaf


A minty limey cognac sour invigorated with champagne.


Adapted from a recipe created in 2015 by Andres Walters at The Lobo Plantation Sydney Australia.

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