The cocktail of February (for 2/3 people)


  • 4 cl Cognac VSOP Charles Huvet
  • 4 cl Cherry Brandy
  • 4 cl Cointreau
  • 30 cl Champagne Brut Frerejean Frères, Premier Cru
  • 2 cl Lemon Juice
  • 2 cl Cane sugar syrup


Ensure all ingredients are refrigerated before preparing the cocktail. The Champagne should be left on ice for at least one hour to reach seven degree centigrade.  Place some crushed ice in a large shaker then add all the elements apart from the Champagne. Close and shake vigorously. Open and add the champagne gently (if possible by tilting the shaker) and gently stir it all with a cocktail spoon.


Serve in Champagne glasses. Cheers