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Breakfast at the Maison de Martin

Main Spirit Cognac
Difficulty Easy
Technique Shaken

South African bartender Alecs Besier has combined some of your favourite breakfast staples to create Breakfast At The Maison de Martin. She has mixed butter croissant washed Rémy Martin 1738, with coffee-infused Cointreau and pressed juice, all topped with a rich butter float.

Ingredients

  • 1.18 oz. 35ml Cognac (butter croissant washed Remy Martin 1738)
  • 0.68 oz. 20ml Cointreau (Coffee Infused)
  • 0.68 oz. 20ml Orange Juice
Display: oz. ml.

Glass

Coupe

Instructions

Shake all ingredients in an ice-filled shaker, then fine strain into a chilled coupe

Garnish

Butter croissant oil float


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