French Horn Recipe

Prepare honey syrup

If you don't have honey syrup ready, make it quickly: combine equal parts honey and very hot water (for this recipe about 1/4 cup honey + 1/4 cup hot water), stir until smooth and let cool. Measure 0.5 oz for the cocktail.

Chill a coupe or Nick & Nora glass by filling it with ice water while you mix the drink or place it in the freezer for a few minutes.

Add Cognac, blanc Chartreuse, fresh lemon juice, honey syrup, dry curaçao and Angostura bitters to a cocktail shaker.

Fill the shaker with ice (about 1 cup or enough to come near the top) and cap tightly.

Shake vigorously for 12–16 seconds until the outside of the shaker becomes very cold and you have a good, frothy texture from the citrus and syrup.

Dump the ice water from your chilled glass (if used). Double-strain the cocktail through a Hawthorne strainer and a fine mesh strainer into the chilled coupe or Nick & Nora glass to remove small ice chips and any pulp.

Express the oils of a lemon twist over the cocktail by pinching the twist skin-side down above the drink, then rub the rim with the twist and drop it into the glass (or rest on the rim). If using edible gold, lightly sprinkle a pinch on the surface for a festive touch.

Serve immediately.