Grand Duke’s Nectar

Rum, Cognac and black tea merge seamlessly in this refreshing drink.

Cooking Instructions

  • Steep Black Dragon Pearls at 212° for 3-5 minutes.
  • Combine the Cognac, Aged Rum, Brewed Black Tea, Lemon Juice, Genepy in a cup filled with ice and stir to combine, then top with Champagne.
  • Top with Champagne.

berlin becketts kopf grand dukes nectar featured crdt claudia goedke

  • 1½ OZ. Cognac
  • ¾ OZ. Aged Rum
  • ⅓ OZ. Brewed Dragon Pearl Tea
  • 1 TSP. Fresh Lemon Juice
  • 1 TSP. Genepy (or Substitute Chartreuse)
  • Chilled Champagne


Chilled Champagne
1 teaspoon(s) Genepy (or substitute Chartreuse
1 teaspoon(s) Fresh Lemon Juice
1/3 ounce(s) Brewed Black Dragon Pearls
3/4 ounce(s) Aged Rum
1 1/2 ounce(s) Cognac

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