- 1 white sugar cube
- 5 dashes of Peychaud’s Bitters
- 5ml violet liqueur
- 15ml Cognac
- Champagne and a rose petal to finish
A summer champagne cocktail created as a tribute to former guest and friend of The Connaught, Princess Grace of Monaco.
Soak the sugar cube in the Peychaud’s Bitters before gently immersing it in the violet liqueur and Cognac, in your coupe. Top with champagne and add a rose petal, as a final flourish.