4 drinks
DRINKS
Ina Garten Cooking for Jeffrey (p.32)
VSOP Cognac - 4 oz
Sugar - 1 cup
Lemons - 2
Champagne - 750ml bottle
Lemons - cut 4 long strips of lemon zest, the juice lemons to yield 1/3 cup
Make simple syrup - dissolve 1 cup sugar in 1 cup boiling water in a small saucepan at a boil. Allow to cool.
Pour the Cognac, 1⁄2 cup of simple syrup, and lemon juice into a cocktail shaker and fill with ice. Shake for at least 30 seconds. Pour the mixture into 4 champagne flutes to fill each glass about two-thirds full. Fill the rest of the glass with Champagne, garnish with lemon zest peel and serve ice cold.