Ok, so we modified the "Fruit Champagne" recipe from The Bartender's Guide to suit what we had on hand, and the results were AMAZING!
2-1/4 oz blackberry brandy {We used a luscious blackberry liqueur from Brandy Peak Distillery in Brookings, Oregon}.
1 oz cognac
Champagne for topping up {We used Kramer sparkling "Celebrate!" muller-thurgau from the Yamhill-Carlton region of Oregon}.
Shake the grapefruit juice, brandy, and cognac over ice in a shaker and strain into a champagne glass. Top up with sparkling wine. Enjoy! Preferably outside!!!
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