C & J Le Grand Saint-paul (gsm) Recipe

Build and chill

Fill a mixing glass or shaker about two-thirds full with ice to properly chill and dilute the mixture.

Combine spirits and modifiers

Add the cognac, grapefruit liqueur (or Aperol), simple syrup, fresh lemon juice and orange bitters into the ice-filled mixing glass.

Stir briefly

Using a bar spoon, stir the spirit/modifier mixture for about 10–15 seconds to chill and slightly dilute — about 10–12 full spoon turns.

Add wines

Pour in the rosé, syrah and muscadine/white wine over the chilled stirred base. Gently stir once or twice (4–6 gentle turns) to marry the wines and maintain effervescence and texture without over-aerating.

Strain and serve

Strain the mixture into a chilled large wine glass or coupe filled with fresh ice (or left neat if preferred).

Garnish

Express the oils of a grapefruit twist over the surface, rub the rim if desired, and drop the twist or perch a lemon wheel on the glass.

Taste and adjust: if the cocktail reads too bright/tart, add an extra 0.25 oz simple syrup and stir gently; if too rich or tannic, top with an additional 0.25–0.5 oz rosé and stir gently.

Use the jigger to measure all liquid ingredients for accuracy.

Use the strainer when pouring from the mixing glass to remove ice shards and ensure a clean presentation.

Serve in a chilled wine glass or coupe; if serving in a wine glass, you may add a large ice cube to keep the drink cool longer.