Chambord Grand Marni Recipe

Measure and combine

Chill a coupe or Nick & Nora glass in the freezer or fill with ice water to cool. In a cocktail shaker add the cognac, Chambord (raspberry liqueur), dry vermouth, fresh lemon juice and simple syrup (if you prefer a slightly sweeter drink). If using egg white for a silky foam, add the egg white now.

Dry shake (if using egg white)

If you added egg white, seal the shaker and shake vigorously without ice for 10–15 seconds to emulsify and build foam.

Shake with ice

Add the ice cubes to the shaker (or replace the ice water in the chilled glass with fresh ice to chill the glass while preparing). Seal and shake vigorously for 12–18 seconds until the shaker is cold to the touch and the mixture is well chilled.

Fine strain and serve

Discard ice from the chilled serving glass if you used ice water. Double strain the cocktail into the chilled coupe or Nick & Nora using a Hawthorne strainer and a fine mesh strainer to remove small ice shards and any egg white solids.

Express the lemon twist over the surface of the drink by holding it skin-side down and giving it a quick twist to release oils, then rub it around the rim and drop it into the glass or rest it on the rim.

Gently float the two raspberries on top of the foam (or skew one on a cocktail pick and rest across the rim). Serve immediately.