Royal Oui

Credit: c. 2015, Shannon Tebay - Pouring Ribbons

• 1 oz Dudognon 'Selection' 5yr Old Cognac
• .75 oz fresh lemon juice
• .5 oz vanilla syrup
• .25 oz honey simple syrup
• 1 tsp Giffard Abricot du Roussillon
• 1 dash peach bitters
• 1 dash cinnamon bitters
• Top with Bodegas Naveran Cava

Combine ingredients in mixing tin; add ice & shake; strain into a flute; top with cava.