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Submitted by courvoisier_dl_@dm1n on Mon, 08/19/2019 - 23:44
Sparkling Cognac

Method

Put the brown sugar in a chill Coupette glass. 
Cover the sugar with a couple dashes of Angostura® Bitters. 
Add the Courvoisier® VSOP.
Top-up with chilled champagne.

Glass

Coupette

Ingredients

Small brown sugar cube
Couple of dashes of Angostura® Bitters
2.5 parts Courvoisier® VSOP 
Champagne