Bad & Boujee

I’ve recently had the honor of bartending @xo_chocolate_doll wedding. I had the pleasure of crafting a signature cocktail for her using one of her favorite cognacs as well as using fruit nectar that is found in the Virgin Islands. I made a soursop honey syrup with 3 parts soursop to 1 part honey; added freshly pressed lemon juice for balance; and sparkling wine to top it off. Enjoy!


  • 1.5oz Cognac @meukowcognac
  • 1oz Scratch made soursop honey syrup @suntropics
  • .25 – .5oz Freshly pressed lemon juice
  • Top off with Champagne (or sparkling wine of your choice)
  • Garnished with a lemon rose

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