Golden Savage
Bartender Ivan Urech from Atelier Classic Bar in Switzerland mixes a noble aperitif of Aperol, Champagne and Cognac.
| Ingredients | ||
|---|---|---|
| 20 | ml | Aperol |
| 20 | ml | Cognac VSOP |
| 10 | ml | dry white vermouth |
| 1 | bar spoon(s) | bitter orange jam |
| 50–60 | ml | dry Champagne |
| grapefruit zest, for garnish | ||
- Mix all ingredients except the Champagne in a mixing glass, then stir on ice until cold.
- Strain twice and pour into a pre-chilled Champagne bowl.
- Top up with Champagne, stir again briefly and sprinkle with grapefruit zest.