World Cocktail

• 1/4 ounce plain vodka
• Edible 23-karat gold-leaf sheet (available at baker's supply stores)
• 1 ounce Remy Martin XO Cognac
• 1 ounce Pineau des Charentes aperitif wine
• 1 ounce white grape juice
• 1 ounce simple syrup (3 parts water to 1 part sugar)
• 1/2 ounce fresh lemon juice, strained
• Dash of Angostura bitters
• Veuve Clicquot Champagne, chilled

1. Pour vodka in a shallow bowl.
2. Tear off small pieces of the gold leaf with tweezers, avoiding squeezing or folding it (thick pieces will sink).
3. Float the pieces on the vodka.
4. Combine the rest of the ingredients (except gold leaf, vodka and Champagne) in an iced metal shaker.
5. Shake vigorously and pour into a trumpet flute, filling 3/4 of the way.
6. Top with Champagne.
7. Pour in the vodka, letting the gold slide onto the surface.

vodka, goldleaf sheet, xo cognac, aperitif wine, white grape juice, simple syrup, lemon juice, bitters

Taken from cooking.nytimes.com/recipes/9060 (may not work)