RECIPE: Ed’s Secret Shame

  • 1.5  oz cognac (we used Hennessy)
  • .75 oz June Taylor’s Bergamot, Pink Peppercorn & Rose Geranium syrup
  • Juice of 1/2 a lemon
  • 1 egg white (use pasteurized for the safest option)
  • Brut Champagne or Sparking wine

Put first 4 ingredients in a cocktail shaker without ice (dry shaking) and shake until egg white has emulsified.  Then add ice and shake I little longer to cool.  Strain into a chilled coupe glass.  Slowly top with champagne until glass is full. Garnish with pink peppercorns or a lemon twist.

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