| 1 fl oz | Rémy Martin V.S.O.P. cognac |
| 1 fl oz | Calvados / apple brandy / straight applejack |
| 1/4 fl oz | Cointreau triple sec liqueur |
| 1/4 fl oz | Lemon juice (freshly squeezed) |
| Top up with | Brut champagne/sparkling wine |
How to make:
SHAKE first 4 ingredients with ice and strain into glass, TOP with champagne.
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine – Sulphur Dioxide/Sulphites
Review:
Dry, fortified champers with a hint of apple.
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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