An aperitif mixed from 15 to 18 cl of chilled champagne, a wafer-thin strip of orange peel and a coffee spoon of cognac. The champagne is poured into a flûte (glass with a cylindrical goblet) and the orange peel is squeezed over it so that the oil is released. Then the strip is added. The cognac is poured over it very carefully so that it floats on top. See also under Cocktail.
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Diplom-Sommelier, Weinakademiker und Weinberater, Volders (Österreich)