This classic invented at Harry’s New York Bar in Paris was born with Gin but it soon became a Must with Cognac. The combination was said to have such a kick that it felt like being shelled with the powerful French 75mm field gun. We followed the same historical recipe invented by the barman Harry MacElhone, with the zesty aromas of lemon complementing the intense fruity flavours of our VSOP.
INGREDIENTS
50 ml VSOP Camus
White sugar in powder
30 ml Fresh lemon juice
Top champagne
Orange slice
Lemon slice
2 cherries
TECHNIQUE
Pour the lemon juice, the sugar and the cognac into a shaker, filling up with ice.
Shake well, then strain into a champagne flute.
Top with champagne.
Swirl gently with a cocktail stirrer then garnish with lemon, orange and 2 cherries.
OCCASION
A citrusy and sparkling treat for celebrations and toasts.
CAMUS COGNAC - Independent Since 1863
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