INGREDIENTS
1½ oz. Maison Surrenne Ancienne
Distillerie Petite Champagne cognac
¾ oz. fresh lemon juice
¾ oz. simple syrup*
¼ oz. Velvet Falernum liqueur
1 egg white
Ice
2 oz. blood orange soda
Flamed orange peel for garnish**
PREPARATION
• Combine the cognac, lemon juice, simple syrup, Velvet Falernum and egg white in a mixing tin and dry shake for 10 seconds.
• Add ice, shake and strain over fresh ice in a Collins glass.
• Top with the blood orange soda and the flamed orange.
*Simmer 1 part water and 1 part sugar until dissolved. Remove from heat and allow to cool.
**Cut a thin, quarter-sized piece of orange zest with just a small bit of the white pith intact. Gently grasp the outer edges, skin-side down, between the thumb and two fingers. Hold the twist about 4 inches over the cocktail. Hold a lit match or lighter over the drink an inch away from the twist, then pinch the edges of the twist sharply so the citrus oil squirts out and falls through the flame and onto the drink. Float the orange peel in the glass.
This article appears in Apr 1-30, 2009.