Buck and Break Box

Buck and Break Box, created by Oscar Quagliarini, Le Grazie, Paris

3 cl (1 oz) Pierre Ferrand 1840 Original Formula Cognac

3 cl (1 oz) Golden Cola Syrup (a mixture of cinnamon, ginger, vanilla and orange, lime and lemon peel)

1.5 cl (0.5 oz) Pierre Ferrand Dry Curacao

18 cl (6 oz) Champagne

1 coffee spoon of sugar

3-4 drops of Angostura Bitters

 

Use a small 25 cl pot in which you have first infused sugar and absinthe. Discard the preparation and put the pot in the freezer.

Pour cognac, Golden Cola Syrup, curacao and sugar into a mixing-glass. With a blender, mix the surface of the cocktail until creamy.

Take the pot out of the freezer and fill it three-quarters full of champagne, then add the creamy mixture. Add three dashes of Angostura Bitters and serve.

 

"The secret of creativity is reconstruction. I present the cocktail in a different way to make a change from conventional recipes."

Oscar Quagliarini


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