St. Tropez Rhubarb Club

• 1 small rhubarb stalk, smashed, plus 1 or 2 strips of rhubarb stalk for garnish
• Ice
• 1 1/3 ounces Cognac
• 2/3 ounce Nardini amaro (bittersweet Italian liqueur)
• 2 ounces chilled Champagne

1. Gently rub the inside of a chilled red wine glass with the smashed rhubarb stalk and discard.
2. Add ice and the Cognac and amaro, then gently stir in the Champagne.
3. Garnish with the strips of rhubarb stalk.

rhubarb stalk, cognac, amaro, champagne

Taken from www.foodandwine.com/recipes/st-tropez-rhubarb-club-cocktails-2010 (may not work)