Pierre Richard 'harmonie' Recipe

Chill glass

Place a champagne flute or coupe in the freezer for at least 10 minutes, or fill it with ice water while you prepare the cocktail.

If you prefer a sugared rim: rub a lemon wedge around the flute rim and dip just the edge into fine-grain sugar. Set aside to dry briefly.

Combine base spirits and modifiers

In a mixing glass or small cocktail shaker, add the cognac, elderflower liqueur, fresh lemon juice, honey syrup and orange bitters over the ice. Stir briskly for 12–15 seconds until well chilled and slightly diluted.

Strain and top with sparkling wine

Discard the ice from your chilled flute (if using ice water) and double-strain the stirred mixture into the flute. Gently top with 4 oz (approx.) of very cold Blanc de Blancs or other dry sparkling wine. Pour slowly down the side of the glass to preserve bubbles and avoid foaming over.

Adjust sweetness if needed

Taste quickly; if it needs more brightness, add another 0.125 oz lemon juice. If it's too tart, dissolve an additional 0.125 oz honey syrup in a few drops of water and stir gently (avoid over-stirring to keep effervescence).

Express the lemon twist above the flute by holding it with the peel facing down and gently pinching to release oils over the surface of the cocktail. Rub the twist on the rim and drop it into the drink.

Optionally float a single edible flower on top for an elegant presentation. Serve immediately.