Dry-shake (no ice) vigorously for 12–15 seconds if using egg white to build foam. Then add ice to the shaker (enough for a firm shake) and shake again for 10–15 seconds to chill and dilute.

If you prefer a slightly lighter finish, add 60 ml cold club soda after straining into the goblet to top the drink.

Flavor Syrups (choose 1)

Select and add a flavor

Choose one flavor syrup from the Flavor Syrups list. Add 30 ml of the selected syrup to the shaker along with the base ingredients before shaking. (All 26 flavors listed are available — pick the one the guest prefers.)

Examples: mango, passion fruit, lavender, jalapeño — each is used the same way (30 ml) to give the goblet its signature flavor. For very spicy syrups (jalapeño, habanero) reduce to 15–20 ml for milder heat.

Smoke & Garnish

Prepare the smoke

While the cocktail is chilling, light ~15 g applewood chips in your smoking gun or in a small smoking tray. If using a smoking gun, load chips, ignite and fill the smoking gun chamber. If using a smoking dome, carefully smolder the chips and have the dome ready.

Turn the goblet upside down (rim on countertop) and place over the smoking gun nozzle or under the smoking dome. Fill the goblet with smoke for 5–10 seconds, then seal it (leave sealed) to infuse for 10–20 seconds for a pronounced smoky aroma.

Invert the goblet back upright over a small bed of crushed ice in the serving area to capture remaining smoke aroma. If you used a smoking dome, remove the dome just before serving so smoke wafts up from the goblet.

Garnish: skewer a rosemary sprig and cinnamon stick together and lightly torch the rosemary to release oils just before placing into the goblet as garnish. Finish with a citrus wheel on the rim.

If using edible gold dust (The Gold Dust celebrity option), lightly dust the finished foam or citrus wheel with 0.1 g gold dust just before serving.

Ice & Presentation

Prepare ice and glass

Place a layer of crushed ice in the chilled goblet. If using a large ice sphere option, place it in the goblet after straining instead of crushed ice for a slower melt.

Double-strain the shaken cocktail over the crushed ice (or around the ice sphere) into the smoked goblet to capture a smooth texture and remove any ice shards or pulp.

Celebrity Signature Add-ins

Add the signature finishing touch

After straining into the smoked goblet, apply one optional Celebrity Signature Add-in. Examples and how to apply:

The Red Carpet — Add 15 ml Chambord into the shaker with base ingredients (or float 15 ml on top after straining). Garnish with citrus wheel.

The Sparkle — After straining the cocktail into the goblet, top gently with 60 ml prosecco for effervescence; do not shake with prosecco.

The Gold Dust — After finishing the cocktail and foam, dust 0.1 g edible gold dust over the foam or citrus wheel for a glittering presentation.

The Heatwave — Increase the habanero syrup to 15 ml (in addition to the chosen 30 ml flavor if substituting, use habanero in place of that flavor or use 15 ml as an extra) to intensify heat. Proceed with same smoking and garnish steps.

The Tropic Star — Add 15 ml coconut cream to the shaker with the base ingredients for a creamier, tropical texture; shake well and strain over crushed ice.

Serve immediately while the goblet still holds smoke aroma — present to the guest with the garnish visible and, if possible, release the goblet cover at the table so the smoky aroma is experienced on arrival.