L’Eminent Fig
From Imbibe Magazine·View original →
champagne
Ingredients
- 2 1/2 ozRémy Martin 1738
- 1 tbspfig jam
- 1 ozAssam black tea, brewed and cooled
- 3/4 ozfresh lemon juice
- 2 1/2 ozChampagne, chilled
Preparation
- 1.
Ad the fig jam and cooled tea in a shaker and stir to combine. Add lemon juice, Cognac, and ice and shake until chilled. Double strain into the chilled glasses, then top with Champagne. Twist lemon peels over the cocktails to express the citrus oils, then uses as garnishes.