INGREDIENTS
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Ice
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1 1/2 ounces Pimm’s No. 1
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1/2 ounce VSOP Cognac
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1/2 teaspoon crème de pêche or other peach liqueur
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1 ounce chilled lemonade, preferably homemade
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Dash of Peychaud’s bitters
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Dash of Orange Bitters
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3 1/2 ounces chilled brut Champagne or dry sparkling wine
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1 large basil sprig and 1 cucumber spear, for garnish