Ingrediënten:

Ingrediënten:
- 60 ml Lheraud Millesime Fins Bois Cognac 1979
- 15 ml Cointreau
- 15 ml vers citroensap
- 1 scheutje Angostura bitters
- 1 tl honing
- Citroenschijfje, ter garnering

Instructies:
1. Doe de cognac, Cointreau, citroensap, bitters en honing in een shaker.
2. Vul de shaker met ijs en schud krachtig gedurende 10-15 seconden.
3. Giet de cocktail in een gekoeld coupeglas.
4. Garneer met een schijfje citroen en serveer.

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.