gourmet perfecto Makes 1 drink 20ml Rémy Martin Grand Cru cognac 20ml Cointreau 2-3 dashes Angostura bitters 15ml sugar syrup ½ apple, cored and chopped Piper Heidsieck champagne toffee mohawk to garnish ice Muddle apple, angostura and sugar in a cocktail shaker. Add the remaining ingredients excluding the champagne. Shake and strain into an ice-filled old-fashioned glass, then top with champagne. Finish with a toffee Mohawk garnish. toffee mohawk 1 cup sugar 1/3 cup water 1 teaspoon golden syrup Bring ingredients to the boil and simmer for approximately 10 minutes. Test by dripping a drop of hot toffee into a glass of cold water: if it sets, it's time to lay toffee shapes. Lay grease-proof paper on a cool surface and drizzle toffee shapes.