Cockerel’s Claw


2 oz. Hardy VSOP Cognac
½ oz. lemon juice
1 tsp sugar
Chilled Brut Champagne (any dry sparkling wine will work)


Add the lemon juice and sugar and stir to combine. Add the Hardy VSOP Cognac and fill with ice. Shake and strain into a Collins glass filled with cracked ice. Fill slowly with Champagne.