|1 1/2 fl oz||Cognac|
|1/2 fl oz||Orange Curaçao liqueur|
|1/3 fl oz||L'Esprit De June Liqueur|
|2 dash||Peychaud's or other Creole-style bitters|
|2 dash||Boker's bitters|
|Top up with||Brut Champagne|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
This cognac and champagne cocktail is dry and boozy with hints of zesty orange.
Adapted from a recipe created by Alexander Sourmpatis at Spinte at The Whisky Bar, Thessaloniki, Greece. Alexander’s original recipe calls for Martell Cordon Bleu cognac.