SHAKE first 5 ingredients with ice and fine strain into chilled glass. TOP champagne.
A minty limey cognac sour invigorated with champagne.
Adapted from a recipe created in 2015 by Andres Walters at The Lobo Plantation Sydney Australia.
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STIR all ingredients with ice and strain into ice-filled glass (or in place of ice use cold over frozen river stones to chill to avoid dilution from ice).
SHAKE all ingredients with ice and fine strain into chilled glass.
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