Rob Collins
Pastinaca
Chocolat Épicé
Cooper Union
Le Roi Robert
The Island
Grand Autumn
The Gentleman
La Recolte
Smoke & Thyme
La Neige Russe
La Rosette
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The Gentleman
1 part
Spanish Brandy or Cognac
¾ part
St-Germain
1 cube
Brown Sugar
2 dashes
Angostura Bitters
top with
Brut Rosé Champagne or Brut Sparkling Wine
Method:
Cover a brown sugar cube with Angostura Bitters at the bottom of a Champagne flute and add Brandy and St-Germain. Top with Champagne and garnish with a lemon twist.
