| 1 2/3 fl oz | Rémy Martin V.S.O.P. cognac |
| 5/6 fl oz | Lime juice (freshly squeezed) |
| 1/2 fl oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 8 fresh | Mint leaves |
| 2 dash | Angostura Aromatic Bitters |
| 1 2/3 fl oz | Brut champagne/sparkling wine |
Read about cocktail measures and measuring.
Garnish:
Mint leaf
How to make:
SHAKE first 5 ingredients with ice and fine strain into chilled glass. TOP with champagne.
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine – Sulphur Dioxide/Sulphites
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:
- 1.4 standard drinks
- 13.74% alc./vol. (27.48° proof)
- 19.3 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.
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