French Spring Punch
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Sling glass
- Ice: Ice
- Garnish: Strawberry
- ABV: 15%
Ingredients
- Rémy Martin 1738 Cognac — 1 oz (30 ml)
- Giffard Creme de Framboise — ½ oz (15 ml)
- Lemon juice (freshly squeezed) — ½ oz (15 ml)
- Sugar syrup — ¼ oz (7.5 ml)
- Brut Champagne — Top up with
How to make it
- SHAKE first 4 ingredients with ice.
- Strain into ice-filled glass.
- TOP with champagne.
- Serve with straws.
A cocktail with cognac and champagne.
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