Ingredients
- ¼ ounce plain vodka
- Edible 23-karat gold-leaf sheet (available at baker’s supply stores)
- 1 ounce Rémy Martin XO Cognac
- 1 ounce Pineau des Charentes aperitif wine
- 1 ounce white grape juice
- 1 ounce simple syrup (3 parts water to 1 part sugar)
- ½ ounce fresh lemon juice, strained
- Dash of Angostura bitters
- Veuve Clicquot Champagne, chilled
1 drink with extra
Preparation
- Pour vodka in a shallow bowl. Tear off small pieces of the gold leaf with tweezers, avoiding squeezing or folding it (thick pieces will sink). Float the pieces on the vodka.
- Combine the rest of the ingredients (except gold leaf, vodka and Champagne) in an iced metal shaker. Shake vigorously and pour into a trumpet flute, filling 3/4 of the way. Top with Champagne.
- Pour in the vodka, letting the gold slide onto the surface.
About 5 minutes
Dining and Cooking