40 ml Rémy Martin VSOP
10 ml yuzu juice
15 ml sugar syrup
Top with champagne or sparkling sake
A SPARKLING AND SOUR COCKTAIL
A French 75 reborn with a Rémy Martin VSOP base and given a contemporary new citrus edge.
HOW TO MAKE THE
- Shake the first three ingredients with ice.
- Strain into a glass
- Top with champagne (or sparkling sake).
- Garnish with an edible flower.