This is a community recipe contributed by Kristine Powers.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Coupe glass
| 45 ml | Cognac (brandy) |
| 30 ml | Cointreau triple sec liqueur |
| 22.5 ml | Lemon juice (freshly squeezed) |
| 10 ml | Chilled water |
| 15 ml | Elderflower liqueur |
| 15 ml | Lillet Blanc |
| 2 dash | Peychaud's Aromatic Bitters |
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