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