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Ingredients
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One 1-inch piece of lemongrass (inner bulb only), thinly sliced
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1/4 ounce simple syrup
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1 ounce overproof Cognac, preferably Pierre Ferrand 1840
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1/2 ounce Pineau des Charentes rosé (Cognac-fortified grape juice)
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Crushed ice
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2 ounces chilled sparkling red wine
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1 bunch of Champagne grapes, for garnish
Directions
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In a cocktail shaker, gently muddle the lemongrass with the simple syrup, then transfer to a chilled wineglass. Add the Cognac and Pineau des Charentes. Fill the glass with crushed ice and spin a swizzle stick or bar spoon between your hands to mix the drink. Top with the sparkling wine and garnish with the grapes.