Garnish:
Speared berries (strawberry, blackberry & raspberry)
How to make:
STIR all ingredients with ice and strain into chilled glass.
| 1 1/2 fl oz | Cognac VSOP |
| 5/6 fl oz | Dubonnet Red |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 1/3 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Peychaud's or other Creole-style bitters |
| Top up with | Prosecco sparkling wine |
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Review:
A balance between citrus and berry sweetness forms the heart of this cognac based cocktail.
History:
Created in 2015 by Mark Velasquez at The Merchant Hotel, Belfast, Northern Ireland.
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