2 oz. VSOP Cognac
1 oz. Crème de violette
¾ oz. Lemon juice
Sparkling wine

Shake all but the wine with ice and strain into a Champagne flute. Top with sparkling wine. Garnish with a rose petal or baby orchid.

This drink was sent to us by Tiffany Soles, the bartender at Irvin Mayfield’s Jazz Playhouse in New Orleans.

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