½ oz. Pierre Ferrand 1840 Cognac
½ oz. Amaro Nonino
¼ oz. St. Germain elderflower liqueur
4 dashes Regan’s Orange bitters
2 dashes Angostura bitters
Build cocktail in glass and top with sparkling wine. Garnish with expressed lemon and paint flute with a streak of gold dust.
Cody Blaylock, bartender at Bacchus Bar in Portland, OR, created this recipe.