You pour the cognac in first. Next pour the Alizé. Last pour in the Champagne and stir.
The Alizé and Champagne should be cold because the drink is better served chilled not with ice. I prefer to use Hennessy for the cognac and Moet & Chandon for the champagne. However any champagne and cognac will work.
How do I pour? What is 'cl', 'oz' and 'pt'? How should I handle glassware?.|
Find the answers in The Bartender's Handbook.
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