Garnish:
Mint leaf
How to make:
SHAKE first 5 ingredients with ice and fine strain into chilled glass. TOP champagne.
| 1 2/3 fl oz | Rémy Martin 1738 Cognac |
| 5/6 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup) |
| 8 fresh | Mint leaves |
| 2 dash | Angostura Aromatic Bitters |
| 1 2/3 fl oz | Brut Champagne |
Read about cocktail measures and measuring.
Review:
A minty limey cognac sour invigorated with champagne.
History:
Adapted from a recipe created in 2015 by Andres Walters at The Lobo Plantation Sydney Australia.
Nutrition:
There are approximately 196 calories in one serving of The Cab.
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