Lettre À Coco Recipe

Champagne cordial (quick method)

In a small saucepan combine 1/2 cup Champagne and 1/4 cup sugar over low heat, stirring until sugar dissolves. Simmer gently 3–4 minutes to reduce slightly. Cool completely and strain. Store in refrigerator up to 1 week. Use 1/2 oz per cocktail.

Bergamot cordial (quick Earl Grey method)

Brew a concentrated 1/3 cup strong Earl Grey (or bergamot peel) and steep 10 minutes. Strain, then stir in 2 tablespoons sugar until dissolved. Cool and store refrigerated. Use 1/4 oz per cocktail.

Alternatively use commercial cordials or liqueurs (Champagne syrup, orange blossom brandy) to taste.

Chill a coupe or martini glass by placing it in the freezer or filling with ice water while you prepare the cocktail.

If using egg white: add 2 oz Ketel One, 1/2 oz jasmine syrup, 1/4 oz bergamot cordial, 1/2 oz Champagne cordial, 1/2 oz lemon juice, 2 drops orange flower water, and 1/2 egg white into a cocktail shaker (no ice). Perform a dry shake vigorously for 12–15 seconds to emulsify and build foam.

Add ice to the shaker and shake again vigorously for 12–15 seconds to chill and dilute. If not using egg white: add all liquid ingredients except Champagne to a shaker with ice and shake hard 10–12 seconds.

Discard ice/water from the chilled glass. Double-strain the contents of the shaker into the chilled coupe using a fine mesh strainer to ensure a silky texture and remove any ice chips or foam bits.

Gently top with 1 oz dry Champagne, pouring slowly down the side of the glass to preserve the foam and create a layered finish.

Express a bergamot or lemon twist over the drink to release oils, then rest the twist on the rim or float it. Place one edible rose petal on the foam for aroma and presentation.

Serve immediately.