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Ingredients:
2 oz Alizé
2 oz Cognac
4 oz Champagne
Mixing instructions:
You pour the cognac in first. Next pour the Alizé. Last pour in the Champagne and stir.
Creator/contributor's comments:
The Alizé and Champagne should be cold because the drink is better served chilled not with ice. I prefer to use Hennessy for the cognac and Moet & Chandon for the champagne. However any champagne and cognac will work.