Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Base spirits & fortified
Liqueur & modifier
Sparkling & finish
Garnish & optional
Method
Build & chill
- 1
Prepare glass
Chill a champagne flute or coupe by placing it in the freezer for a few minutes or filling with ice water while you prepare the cocktail.
- 2
Measure Armagnac (1 oz), Junmai sake (1/2 oz), fresh lemon juice (1/2 oz) and simple syrup (1/2 oz) into a shaker.
- 3
Add ice to the shaker (about 1 cup).
- 4
Dry shake is not required; seal and shake vigorously for 10–12 seconds until the shaker is well chilled and slightly frosted. This chills and slightly dilutes the Armagnac–sake mix and integrates the citrus and syrup.
Strain & top with bubbles
- 5
Discard ice or water from the chilled glass. Double-strain the shaken mixture into the chilled champagne flute or coupe using a fine mesh strainer to remove tiny ice shards and any pulp.
- 6
Top with chilled Champagne or sparkling wine (about 3 oz) poured gently down the side to preserve bubbles.
- 7
Float 1/2 oz rosé sparkling wine or rosé Champagne carefully on top (pour slowly over the back of a bar spoon) to create a delicate rosé ribbon and visual contrast.
Garnish & serve
- 8
- 9
Optionally, drop a single fresh or frozen raspberry into the drink for a light fruit note and pretty color contrast.
- 10
Serve immediately while the bubbles are lively. Sip slowly to appreciate the interplay of Armagnac warmth, sake umami, citrus brightness and sparkling rosé notes.