Grand Duke’s Nectar From Becketts Kopf BerlinFrom Imbibe Magazine·View original →champagneIngredientsFractions1½ oz. Cognac ¾ oz. aged rum ⅓ oz. brewed black tea1 tspfresh lemon juice1 tspgénépy (or substitute Chartreuse) chilled ChampagnePreparation1.Combine the first 5 ingredients in a cup filled with ice and stir to combine, then top with Champagne.Suggest a correction