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King's Peg

A flute of cognac stretched with cold brut champagne — Kipling’s royal peg, no lemon, no sugar, no ice.

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Ingredients

• Cognac — 30 ml
• Champagne — 150 ml

Preparation

1. Chill a flute.
2. Add cognac.
3. Top with one hundred and fifty millilitres of chilled brut champagne.

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