Top Hat

2 oz Dry vermouth

1⁄4 oz Bénédictine

2 ds Bitters, Angostura

3 oz Champagne (to top)

1 twst Lemon peel (as garnish)

Instructions

Stir, strain into a Champagne flute over Champagne, twist.

Notes

Sparkling, tall version of Robert Hess' Tip Top.

Cocktail summary

Created by

Rafa García Febles, NYC.

Year

2014

Is an

altered recipe

Curator

Not yet rated

Average

3.5 stars

(5 ratings)

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