Zutaten:

Zutaten:
- 60 ml Lheraud Millesime Fins Bois Cognac 1979
- 15 ml Cointreau
- 15 ml frischer Zitronensaft
- 1 Spritzer Angostura-Bitter
- 1 TL Honig
- Zitronenzeste zum Garnieren

Anweisungen:
1. Cognac, Cointreau, Zitronensaft, Bitter und Honig in einem Shaker vermischen.
2. Den Shaker mit Eis füllen und 10-15 Sekunden lang kräftig schütteln.
3. Den Cocktail durch ein Sieb in ein gekühltes Coupé-Glas abseihen.
4. Mit einer Zitronenzeste garnieren und servieren.

1. Place the sugar cube in a mixing glass and add the filtered water and Angostura bitters.
2. Gently muddle until the sugar is dissolved, creating a light syrup.
3. Add the Lheraud Cognac, Bénédictine DOM, and crème de cacao to the mixing glass.
4. Fill the glass with large ice cubes and stir continuously for 45 seconds until properly chilled and diluted.
5. Strain through a fine mesh strainer into the prepared glass.

Serve in a crystal coupe glass. Garnish with a single, wide strip of orange peel expressed over the surface and placed as a curl on the rim. Finish with a single gold leaf delicately applied to the surface of the cocktail for luxury presentation. Serve without ice.