|1 1⁄2 fl oz||Cognac VSOP|
|5⁄6 fl oz||Dubonnet Red|
|1⁄2 fl oz||Freshly squeezed lime juice|
|1⁄3 fl oz||Giffard Sugar Cane Syrup|
|2 dash||Peychaud's or other Creole-style bitters|
|Top up with||Martini Prosecco D.O.C.|
Difford's Guide remains free-to-use thanks to the support of the brands in blue above.
A balance between citrus and berry sweetness forms the heart of this cognac based cocktail.
Created in 2015 by Mark Velasquez at The Merchant Hotel, Belfast, Northern Ireland.