The Cab

Difford's Guide
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Serve in a

Coupe glass

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
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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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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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