Carrington Champagne Coup

Ingredients

• 1 oz Cognac
• 0.5 oz St-Germain elderflower liqueur
• 0.25 oz fresh lemon juice
• 4 oz dry Champagne or sparkling wine
• 1 dash Angostura bitters

Instructions

1. 1Chill a champagne flute in the freezer for at least 5 minutes.
2. 2Combine Cognac, St-Germain, and lemon juice in a shaker with ice and stir briefly.
3. 3Strain into the chilled flute.
4. 4Top gently with Champagne to preserve the bubbles.
5. 5Add a single dash of bitters on the surface and garnish.