Champagne Problems Recipe

Inspired by Partage

Time8m

Serves1

Martel VS Cognac, House Sakura Syrup, Lemon Juice, Champagne Rosé

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Ingredients

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1
Combine base
Chill a coupe or flute by placing it in the freezer or filling with ice water while you mix the cocktail.
2
Add 1.5 oz Martell VS Cognac, 0.5 oz house sakura syrup, and 0.5 oz fresh lemon juice into a cocktail shaker.
3
Fill the shaker with ice (about 4 oz or enough to reach near the top). Secure the lid and shake vigorously for 10–12 seconds until the outside of the shaker is frosty and well-chilled. This both chills and dilutes the cognac mixture to balance sweetness and acidity.
4
Discard the ice or water from the chilled coupe/flute. Double-strain the shaken mixture through a fine mesh strainer (or the shaker strainer) into the chilled glass to remove small ice shards and any sakura syrup solids.
5
Carefully top with 3 oz of very cold Champagne rosé. Pour slowly down the side of the glass to preserve effervescence and to avoid excessive foam.
6
Give the drink a very gentle stir (1–2 rotations with a bar spoon) to integrate the champagne with the cognac base without flattening the bubbles.

7
Garnish by floating a thin lemon wheel or placing a lemon twist on the rim. If available, place one edible sakura bloom on top of the drink for visual elegance.
8
Serve immediately while the champagne is lively. Recommend serving for 1 guest (recipe yields one cocktail).