The Magnum Reserve

Ingredients

• 60 ml Hennessy Very Special Cognac
• 20 ml Crème de violette
• 15 ml Fresh lemon juice
• 10 ml Honey syrup
• 2 dashes Angostura bitters
• 1 Egg white
• Splash Champagne or prosecco

Method

1. Add the Hennessy Very Special Cognac, crème de violette, fresh lemon juice, honey syrup, Angostura bitters, and egg white to a cocktail shaker
2. Dry shake without ice for 10-12 seconds to emulsify the egg white
3. Add ice to the shaker and shake vigorously for 15 seconds until well-chilled
4. Double strain through a fine mesh strainer into the prepared glass
5. Top with a splash of champagne or prosecco for effervescence

Serve in a chilled coupe glass with a velvety microfoam layer on top, creating an elegant, layered visual presentation