Shake with ice and strain into a chilled egg coupe. Top with 2 oz. Moët Imperial Champagne. Garnish with a spritz of Marivani lavender essence and an edible orchid.
This drink was first served to the Zwack family in Budapest using Sandor Zwack's Plum Palinka, a distillate of handharvested wild fruit bottled in small quantities. —Jim Meehan, Fall 2008