Commodore Perry

• Ice
• 1 ounce Cognac
• 1/2 ounce pineapple juice
• 1/2 ounce orgeat (almond-flavored syrup)
• 2 ounces chilled Champagne

1. Fill a cocktail shaker with ice.
2. Add the Cognac, pineapple juice and orgeat and shake well.
3. Strain into a chilled coupe and top with the Champagne.

cognac, pineapple juice, syrup, champagne

Taken from www.foodandwine.com/recipes/commodore-perry-cocktails-2008 (may not work)