Ingredients
- One 1-inch piece of lemongrass (inner bulb only), thinly sliced
- 1/4 ounce simple syrup
- 1 ounce overproof Cognac, preferably Pierre Ferrand 1840
- 1/2 ounce Pineau des Charentes rosé (Cognac-fortified grape juice)
- Crushed ice
- 2 ounces chilled sparkling red wine
- 1 bunch of Champagne grapes, for garnish
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