Monday, August 28, 2017

Champagne Cooler

D'USSÉ Cognac and triple sec are the main ingredients of this champagne cocktail. It is boozy and decadent to say the least. I found that the proportions of hard liquor were such that they needed to be chilled. Don't follow the NY Bartender's Guide on this or you will have a warm drink. Shake the spirits and strain into the wine glass. Top with champagne and work really hard to get that mint leaf to stay upright with no ice in the glass.
  • 1 1/2 oz. cognac (D'Ussé VSOP used)
  • 1 oz. triple sec
  • champagne or sparkling wine (Gruet used)
  • mint leaf
Shake cognac and triple sec on ice to chill. Strain into a wine glass. Top with cold champagne and garnish with a mint leaf.

No comments:

Post a Comment

Thanks for your interest in my Jolly Bartender project. I will do my best to respond as quickly as possible to your request or comment. If you would like to contact me about bartending for your event or setting up a home bar, write to me at