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Ingredients
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Cocktail
Method
Cocktail
- 1
Chill glass
Place a champagne flute or coupe in the freezer for a few minutes or fill it with ice water while you prepare the cocktail to ensure the drink stays cold.
- 2
Combine base ingredients
In a cocktail shaker, add the cognac, fresh lemon juice, and simple syrup. Add enough ice to fill the shaker about two-thirds (roughly 6 ice cubes).
- 3
Shake
Secure the shaker and shake vigorously for 10–15 seconds, until the shaker feels very cold and the mixture is well chilled and slightly diluted.
- 4
Strain
Discard the ice or water from the chilled flute. Double-strain the shaken mixture into the chilled champagne flute or coupe using a Hawthorne strainer and, if desired, a fine mesh strainer to remove small ice shards and pulp.
- 5
Top with sparkling wine
Carefully top the strained base with about 3 oz (or to taste) of chilled dry sparkling wine. Pour slowly down the side of the glass to preserve bubbles and avoid a big overflow.
- 6