July 10, 2014 – The Republic Steakhouse
3/4 oz. orange juice
3/4 oz. Cognac
1/4 oz. Cointreau
Shake first three ingredients with ice in a shaker. Strain into a champagne flute and carefully fill with Champagne.
This was Ryan’s pick out of the book. Courvoisier VS (maybe VSOP? I don’t remember) Cognac, and Gruet sparkling white wine. The best way to describe this drink is that it is a SERIOUS Mimosa (just orange juice and Champers). The Cognac gives it some added warmth and oomph, while the Cointreau boosts the orange flavor and adds a little sweetness, although over all this is not a sweet drink. I wouldn’t have a lot of these at brunch, but one or two would make it fun.
Ma ixpāntzinco (Nahuatl)