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Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: stir
• Glass: Flute glass
• Ice: Ice
• Garnish: Edible flower
• ABV: 14%

Ingredients

• Crème de violette liqueur — ¼ oz (5 ml)
• Rémy Martin 1738 Cognac — ½ oz (15 ml)
• Brut Champagne — 3½ oz (105 ml)

How to make it

1. SPRAY violet liqueur onto inside surface of glass.
2. STIR cognac with ice.
3. Strain into chilled glass.

A cocktail with cognac and champagne.

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