Created by Jonas Andersen of Strøm Bar in Denmark for a Merlet Cognac competition, this drink is a play on the classic Cognac-based cocktails the French 75 and the Sidecar. Like the Sidecar, it uses an orange liqueur and lemon for its citrusy zing and Andersen’s own champagne syrup to play on the bubbly, yeasty notes of a French 75. Andersen has begun experimenting using fresh grape juice and champagne yeast to create the syrup, but his original version uses flat champagne (it would be heresy to use the live stuff, according to him) and sugar to create a simpler, home bar-friendly version.
- 2 1/2 ounces cognac (preferably Merlet)
- 1/2 ounce triple sec (preferably Merlet Trois Citrus)
- 1/2 ounce champagne syrup (see Editor's Note)
- 3/4 ounce lemon juice
Garnish: lemon peel and slice of pickled pear (optional)
- Add all ingredients to a cocktail shaker.
- Add ice and shake until chilled.
- Strain into a chilled coupe or cocktail glass.
- Garnish with a lemon peel and a slice of pickled pear (optional).
To make the champagne syrup mix 3 parts sugar to 2 parts to flat champagne. Agitate to mix (do not heat).