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½ oz. Pierre Ferrand 1840 Cognac
½ oz. Amaro Nonino
¼ oz. St. Germain elderflower liqueur
4 dashes Regan’s Orange bitters
2 dashes Angostura bitters
Sparkling wine

Build cocktail in glass and top with sparkling wine. Garnish with expressed lemon and paint flute with a streak of gold dust.

Cody Blaylock, bartender at Bacchus Bar in Portland, OR, created this recipe.

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