William Meppem
“I enjoy the depth of this Champagne cocktail,” says North Bondi Italian Food’s award-winning bartender, Oliver Stuart. “I occasionally add a couple of bar spoons of Cointreau also, but when the oranges are in their prime it doesn’t need it! It’s the kind of cocktail that suits a festive occasion perfectly and one my guests enjoy before a weekend lunch in the summer.”
Ingredients
Method
Main
1.Combine Cognac, juices and sugar in a cocktail shaker. Shake well, strain into a Champagne flute, top with Champagne or sparkling wine, garnish with orange twist and serve.
