The XO Reverie

Ingredients

• 60 ml Rémy Martin XO Cognac
• 20 ml Crème de cacao (white)
• 15 ml Fresh lemon juice
• 10 ml Honey syrup
• 2 dashes Angostura bitters
• 1 Egg white

Method

1. Add the Rémy Martin XO Cognac, crème de cacao, fresh lemon juice, honey syrup, Angostura bitters, and egg white to a cocktail shaker.
2. Dry shake (without ice) for 15 seconds to emulsify the egg white.
3. Add ice to the shaker and shake vigorously for 12 seconds until well-chilled.
4. Double strain through a fine mesh strainer into the prepared glass.

Coupe glass chilled with a 30-second rinse of ice water. Serve with no ice.