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
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