| 30 ml | Cognac (brandy) |
| 15 ml | Giffard Crème de Framboise |
| 15 ml | Lemon juice (freshly squeezed) |
| 7.5 ml | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| Top up with | Brut champagne/sparkling wine |
Read about cocktail measures and measuring.
Garnish:
Strawberry
How to make:
SHAKE first 4 ingredients with ice and strain into ice-filled glass. TOP with champagne and serve with straws.
Allergens:
Recipe contains the following allergens:
- Brut champagne/sparkling wine – Sulphur Dioxide/Sulphites
Review:
Not as popular as the Russian Spring Punch but still a modern day London classic.
History:
Created by Dick Bradsell and Rodolphe Sorel at Match EC1, London, England, during the late 1990's.
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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