Add the blueberries and Crème Yvette to a mixing glass and muddle. Add the Cognac and ice, then shake and fine-strain into a chilled egg coupe. Top with 2.5 oz. Moët Imperial Champagne. Garnish with an edible orchid.
Crème Yvette's affinity for blueberries gave me the idea of introducing the pair to a more aristocratic couple: champagne and cognac. —Jim Meehan, Spring 2009