- 1 ounce cognac
- 1 bar spoonful preserved cherry juice
- 1 ounce fresh orange juice
- ½ ounce fresh lemon juice
- orange peel
- a few ounces of brut champagne, to top
- 1 bar spoonful grand marnier
- Combine liquor and juice into a pint glass and top with ice. Using a bar spoon, stir until cold. Strain through a fine sieve into a champagne flute and top with champagne. Garnish with an orange peel.