• 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.