Elixir de Cognac

Elixir de Cognac:

1.5 oz. Cognac (Pierre Ferrand Ambre) 
.5 oz Creme de Cassis (Matilde) 
.5 oz Pineapple Gum Syrup (Small Hands Food) 
1 oz lemon juice 
1 egg white
wide lemon zest

Shake and serve over ice. Garnish with lemon zest

This recipe is attributed to H. Joseph Erhmann, the owner and mixologist of Elixir in San Francisco. This was a favorite of our tasting panel, and is moderately replicable, the most obscure ingredient of pineapple gum syrup can be found at Small Hand Foods. The Pierre Ferrand Ambre Cognac provides a rich canvas to build upon, and the full ounce of lemon juice helps to cut though the richness in what results in a cocktail from the sour family despite the sweetness of the cassis and the pineapple gum syrup. The egg white and the pineapple gum syrup create a wonderful thick cream foam with a pineapple nose, which acts as a welcome accompaniement to the tart blend of spirits and juice below. The cocktail reminded me of the the now defunct Seattle cocktail lounge Vessel's French 75, made with maple syrup foam. This cocktail involves less molecular mixology work, and provided you can find the ingredients, should be required drinking.