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1.5 oz Coquard Brandy
.5 oz Quince and Apple Citrus Syrup
1.5 oz Crémant de Bourgogne (available at Wollersheim Winery)
1 slice of a lemon

Combine brandy and syrup in a shaker with ice. Shake. Strain into a taster glass (or a coupe glass). Top with Cremant de Bourgogne. Garnish with a slice of lemon. Enjoy!