The Rémy Reverie

Ingredients

• 60 ml Rémy Martin VSOP Cognac
• 20 ml Crème de Cacao (dark)
• 15 ml Fresh Lemon Juice
• 10 ml Honey Syrup
• 2 Dashes Angostura Bitters
• 1 Egg White

Method

1. Add the Rémy Martin VSOP, Crème de Cacao, fresh lemon juice, honey syrup, Angostura bitters, and egg white to a cocktail shaker without ice.
2. Dry shake vigorously for 10 seconds to emulsify the egg white.
3. Add a handful of ice to the shaker and shake vigorously for another 15 seconds until well-chilled.
4. Double strain through a fine mesh strainer into the prepared glass.

Serve in a chilled coupe glass. Garnish with a thin twist of lemon peel expressed over the surface and placed on the rim, and a single crystallized violet positioned in the center of the foam head. Present with the garnish placement completed just before service to maintain the integrity of the foam.