A brandy produced in the Armagnac region in France. It is distilled from blended wine and aged in oak barrels.
A blend of the Original Combier, V.S.O.P. cognac and Elixir Combier, with ingredients such as aloe, nutmeg, myrrh, cardamom, cinnamon, and saffron.
A concentrated aromatic bitters made in Trinidad from water, ethanol, gentian and other herbs and spices; used in many classic cocktails like the Manhattan.
A gentian-base aromatic bitters similar to Angostura but with a lighter body, sweeter taste and more floral aroma. A common component of the Sazerac.
A sparkling wine produced from grapes grown in Champagne, France. The carbonation is due to secondary fermentation of the wine after it's bottled. For our purposes we treat this the same as Brut and Sparkling Wine.
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).
Stir all the ingredients, except Champagne, over ice. Strain into a chilled flute and top with Champagne. Dip a par spoon into the bottom of the glass to quickly mix. Express a lemon twist over the drink and place it into the glass.
A variation on the Champagne cocktail from Alex Day.
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