Marie Antoinette Recipe

Dry shake (if using egg white)

Add gin, lychee liqueur, lemon juice, orgeat, simple syrup and egg white into a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build a silky foam.

Add a generous handful of ice to the shaker. Shake again hard for 10–15 seconds until the shaker is cold to the touch and the mixture is well chilled.

Double strain the cocktail into a chilled coupe or Nick & Nora glass, leaving some headspace for the sparkling topper and the cotton candy pompadour.

Carefully top with about 1 oz of chilled Champagne or dry sparkling wine to add effervescence and lift the aromas.

Prepare the cotton candy pompadour: take a large piece of cotton candy and gently shape it into a rounded, high pompadour form that will sit on top of the glass. If needed, gently tease the fibers outward for a voluminous look.

If using edible glitter or luster dust, very lightly dust one side of the cotton candy (use sparingly) to give a faint shimmer. Avoid direct contact with the sparkling wine or it will dissolve quickly.

Place the cotton candy pompadour on top of the glass so that it crowns the foam. Add a small edible flower or candied rose petal to one side of the cotton candy for a regal accent and tuck a lemon twist alongside or beneath the cotton candy for aroma.

To serve: present the cocktail with the cotton candy crown perched on the glass. Advise guests to either lift the cotton candy and let a small spoonful fall into the drink to sweeten and dissolve, or to hold the cotton candy aside and sip beneath it to enjoy the aroma first. If the guest drops the cotton candy into the drink it will dissolve quickly and add a sweet, nostalgic note.