Sunset Caribbean Recipe
XO Clement, Licor 43, Cherry, Lime, Bitters, Mint, Champagne
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Ingredients
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Cocktail Base
Sparkle & Finish
Method
Prepare Base
Muddle mint
In a cocktail shaker, place 4 fresh mint leaves and the cherry syrup. Gently muddle once or twice to release mint aroma without shredding the leaves.
Combine spirits and citrus
Add XO Cognac, Licor 43, and fresh lime juice to the shaker with the muddled mint and cherry syrup. Add 2 dashes of Angostura bitters.
Fill the shaker with ice (about 3/4 full). Secure the lid and shake vigorously for 10–12 seconds until well chilled and slightly diluted.
Assemble Cocktail
Double-strain the shaken mixture into a chilled champagne flute or coupe to remove mint bits and any cherry solids. Leave room for the sparkling wine (about 3/4 full after pouring).
Top gently with 3 oz chilled Champagne (or sparkling wine). Pour slowly down the side of the glass to preserve bubbles and create a gentle layering.
Give the drink a very gentle stir (1 short turn) with a bar spoon to marry the sparkling wine with the base without flattening the carbonation.
Garnish & Serve
Smack the remaining 2 mint leaves between your palms to release aromatics and place them on the surface as a garnish.
Skewer the maraschino cherry on a pick and rest it on the rim or drop it into the drink. Float a lime wheel on the rim or slide it onto the glass.
Serve immediately while the Champagne is lively. Optionally, offer a small straw for sipping from the side.