
Serve in a
Coupe glassGarnish:
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 |
5⁄6 fl oz | Freshly squeezed lime juice |
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 blue above.
Comment:
A minty limey cognac sour invigorated with champagne.
About:
Adapted from a recipe created in 2015 by Andres Walters at The Lobo Plantation Sydney Australia.