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 | Cognac VSOP |
| 5/6 fl oz | Lime juice (freshly squeezed) |
| 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 |
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Our 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.
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