- 2 oz. Maison Surrenne VSOP Cognac
- .75 oz. Fresh Lemon
- .5 oz. Fresh Orange
- .25 oz. Pür Likör Blossom Elderflower
- .25 oz. Honey Syrup*
- 1 Dash Angostura Bitters
- Atomized Laphroaig 10
Combine ingredients in a tumbler. Add ice, shake, and double strain into a chilled coupe glass atomized with Laphroaig.
*To make honey syrup, heat equal parts honey and water to point of dissolution. Cool until ready for use.
Clark Moore has worked in the restaurant business for over 23 years as a barman, sommelier, general manager, beverage director, and beverage consultant. He is also a published poet, and has taught English and poetry at three different colleges. He has an affinity for imperial stout, prodigious beards, and bold neckties.