Bubbly and berries are cognac’s BFFs in this bright sparkling rosé cocktail.
- 1 1/2 oz Hennessy V.S.O.P Privilège cognac
- 1 oz Berry and pepper syrup*
- 1/2 oz Pineapple juice
- 1/2 oz Fresh lemon juice
- 2 oz Rosé Champagne
- Garnish: Lemon-peel-wrapped blackberry
Add all the ingredients except the rosé to a shaker filled with ice and shake.
Add the rosé, and strain into a Champagne flute.
Garnish with a lemon peel-wrapped blackberry.
*Berry and pepper syrup: Muddle 1 cup water, 1 cup sugar, 6 strawberries, 10 blackberries and 2 jalapeño peppers in a saucepan. Bring to a boil and cook for 14 to 18 minutes. Let cool before using.