STIR first 3 ingredients with ice and strain into chilled glass. TOP with champagne.
Bénédictine adds both saffron flavour and vivid yellow colour to this cognac based cocktail with maraschino contributing fruity notes. Champagne dries and provides effervescence and body to this well-balanced cocktail.
Adapted from a recipe discovered at Hawksmoor Spitalfields, London in 2014.