- 1 oz Fortaleza Reposado
- 1 oz Calvados
- ¼ oz Cointreau
- ¼oz Fresh lemon juice
- Canard-Duchene Champagne Brut
- 4 Sage leaves
Muddle sage leaves with lemon juice at the bottom of a shaker. Combine Fortaleza Reposado, Calvados, and Cointreau with ice in a shaker and shake well. Fine strain into a champagne flute. Top with brut champagne.