|1 2/3 fl oz||Cognac|
|5/6 fl oz||Lime juice (freshly squeezed)|
|1/2 fl oz||Giffard Sugar Cane Syrup|
|8 fresh||Mint leaves|
|2 dash||Angostura 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.
A minty limey cognac sour invigorated with champagne.
Adapted from a recipe created in 2015 by Andres Walters at The Lobo Plantation Sydney Australia.