This is a true case of ‘Making cocktails, not war’ the ’68 was a favourite of the French military during World War I.

Ingredients
30ml Calvados
10ml XO by St Agnes
10ml fresh lemon juice
One dash sugar syrup
One dash Grenadine
Angove Organic Brut Cuvee Sparkling to fill

Method
A perfect way to start, or end, an evening. Half fill a cocktail shaker with cracked ice. Add Calvados, XO, syrup and lemon. Shake the mixture vigorously and strain into a champagne flute packed with cracked ice. Fill the glass with chilled Angove Organic Brut Cuvee sparkling.