Imperial Blueberry Fizz

from PDT

  • 1.5 oz. Hine V.S.O.P. Cognac
  • .5 oz. Crème Yvette
  • 2 tablespoon Blueberries
  • 2.5 oz. Moët Imperial Champagne

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

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