2/3 oz. Aperol (Italian bitter)
1/3 oz. cherry liqueur
2/3 oz. fresh orange juice
1/2 oz. cognac
1/2 oz. heavy (double) cream
pink champagne

Pour the Aperol, cherry liqueur, and orange juice into a shaker with ice. Shake. Strain into a flute. Top up with champagne until three-quarters full. Stir gently. Pour the cognac and cream into a shaker. Shake. Strain into a small pitcher.

Gently float the mix over the cocktail. Light a twist of orange peel and hold over the drink, dropping it in to extinguish flame. Garnish with a sprig of red currants and a holly leaf speared by a cocktail stick.

Submitted by: Belle