1-1/4 oz. Courvoisier
2 Tbsp. fresh lemon juice
1 tsp. simple syrup
Champagne
Tools:
shaker
strainer
bar spoon
citrus squeezer
Champagne flute
In a shaker half full of ice, pour in 1-1/4 oz. Courvoisier, 2 Tbsp. fresh lemon juice and 1 tsp. simple syrup. Stir the mixture with a bar spoon and strain into a chilled Champagne flute. Top it off with Champagne and garnish with a lemon twist.
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