Serve in a
Coupe glassGarnish:
Mint sprig speared through raspberry
How to make:
STIR first 3 ingredients with ice and strain into chilled glass. TOP with champagne.
| 1 1⁄2 fl oz | Cognac |
| 2⁄3 fl oz | Benedictine D.O.M. |
| 1⁄2 fl oz | Chambord Liqueur |
| 1 1⁄2 fl oz | Brut Champagne |
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Comment:
A crowd pleasing cognac-based cocktail – will appeal to the many and upset few – with the monastic herbal complexity of Bénédictine with rich black raspberry, topped and effervesced with champagne.
About:
Adapted from a drink created in 2015 by Matthew Eifion Jones at Peppermint in Cardiff, Wales.
