The Cab

The Cab image

Serve in

Coupe glass...
1⅔ fl oz Cognac
⅚ fl oz Freshly squeezed lime juice
½ fl oz Sugar syrup (2 sugar to 1 water)
8 fresh Mint leaves
2 dash Angostura Aromatic Bitters
1⅔ fl oz Brut Champagne
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How to make:

SHAKE first 5 ingredients with ice and fine strain into chilled glass. TOP champagne.

Garnish:

Mint leaf

Comment:

A minty limey cognac sour invigorated with champagne.

About:

Adapted from a recipe created in 2015 by Andres Walters at The Lobo Plantation Sydney Australia.

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L'esprit de l'escalier
STIR all ingredients with ice and strain into ice-filled glass (or in place of ice use cold over frozen river stones to chill to avoid dilution from ice).

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Blue Nightcap
SHAKE all ingredients with ice and fine strain into chilled glass.

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