How to make:
STIR first 3 ingredients with ice and strain into chilled glass. TOP with champagne.
Mint sprig speared through raspberry
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.
Adapted from a drink created in 2015 by Matthew Eifion Jones at Peppermint in Cardiff, Wales.