Orange liqueur tastes amazing when paired with brandy. And because it’s Christmas, the bubbles come from a Brut champagne, highlighting the grape notes from the spirit.
- 35ml Bardinet Brandy
- 10ml orange liqueur such as Cointreau
- 5ml caramel syrup (such as Monin)
- Very cold Champagne
- Add the ingredients (except champagne) to a mixing glass
- Add ice
- Stir, stir, stir
- Strain into a cocktail glass
- Top with the champagne.