Napolean & Lafayette Recipe

Combine ingredients

In a cocktail shaker add the cognac, dry vermouth, sweet vermouth, orange curaçao, fresh lemon juice, simple syrup and Angostura bitters. If using egg white, add it now.

Dry shake (if using egg white)

If you added egg white, close the shaker and perform a dry shake (no ice) vigorously for 10–15 seconds to emulsify and create foam.

Shake with ice

Add a handful of ice cubes to the shaker. Shake vigorously for 12–18 seconds until the shaker is cold and the outside is well frosted.

Strain

Double-strain the cocktail into a chilled coupe or Nick & Nora glass using a Hawthorne strainer and a fine mesh strainer to remove ice shards and any residual egg white solids.

Express the oils of the lemon twist over the surface of the drink by holding the twist skin-side down above the cocktail and giving it a firm squeeze. Run the twist around the rim and drop it into the glass.

Optionally, rub a small orange peel on the glass rim for extra citrus aroma, and gently rest a sprig of fresh thyme on the edge of the glass for an herbal accent.

Serve immediately while cold. If you prefer the drink slightly more diluted, serve over one large ice cube in an old-fashioned glass instead of the coupe. If using cracked/pebble ice, pour the strained cocktail over ice and garnish as above.