|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.
A minty limey cognac sour invigorated with champagne.
Adapted from a recipe created in 2015 by Andres Walters at The Lobo Plantation Sydney Australia.