Clémentin De Pape Clément Recipe

Prepare

If using fresh clementines, roll one on the countertop to loosen the juice, then cut and squeeze to yield about 1 oz (a large clementine). Chill a coupe or Nick & Nora glass in the freezer or fill with ice water while you prepare the cocktail.

Dry shake (if using egg white)

In a cocktail shaker, add the cognac, clementine juice, orange curaçao, demerara/simple syrup, lemon juice, orange bitters and the egg white (if using). Seal the shaker and dry shake (no ice) vigorously for 10–15 seconds to emulsify and create a silky foam.

Wet shake

Add a large handful of ice to the shaker. Shake hard for 10–15 seconds until the shaker is very cold to the touch and the exterior is frosty. This chills and dilutes the drink to proper balance.

Strain and serve

Discard the ice or water from your chilled glass. Double-strain the cocktail into the chilled coupe or Nick & Nora glass using a fine-mesh strainer to remove any ice shards and egg white particulates. If you did not use egg white, a single strainer is fine.

Express the oils of a clementine peel (or twist) over the surface of the cocktail by holding the peel skin-side down and giving it a firm squeeze, then rub the peel around the rim and drop a thin wheel or twist into the drink.

If desired, grate a tiny pinch of fresh nutmeg over the foam or surface for an aromatic finish. Serve immediately.

Substitutions: Use VS or VSOP Cognac for brightness; Armagnac adds rustic, savory depth. Adjust syrup to taste if your clementines are very sweet. If you prefer no raw egg, omit the egg white — the cocktail will be lighter in texture but still flavorful.