Queen Anne'S Lace Cognac Cocktail

• For the rim:
• 3 tablespoons dried Queen Anne's Lace fruits
• 1 1/2 tablespoons fine sugar
• For the drink:
• 2 ounces cognac (Darryl recommends a spicy Pierre Ferrand 1840)
• 3/4 ounce fresh Meyer lemon juice or bergamot juice
• 3/4 ounce honey syrup (equal parts honey and hot water)
• 1 teaspoon dried Queen Anne's Lace fruit

1. Crush the dried Queen Anne's Lace fruits with the sugar and mix thoroughly. (To save effort for multiple drinks, we made a larger batch with the same 2:1 ratio.)
2. Spread the mixture on a saucer or plate that is larger than the diameter of the glass rim.
3. Moisten the rim of the glass by dipping it upside down in a shallow bowl of water and let the excess water drip off for a few seconds.
4. Dip the moistened rim in the Queen Anne's Lace/sugar mixture, pressing down firmly. The mixture should cling to the rim where moistened.
5. Gently shake off any excess.
6. In a cocktail shaker, combine cognac, lemon juice syrup, and ice.
7. Shake vigorously for half a minute or until chilled.
8. Pour the mixture through a strainer (to remove the queen anne's lace bits) and into the rimmed glass. Serve immediately.

fruits, sugar, cognac, lemon juice, honey syrup, fruit

Taken from food52.com/recipes/30698-queen-anne-s-lace-cognac-cocktail (may not work)