- 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.