Champs-Elysees Cocktail

Bold and spicy rye leads with warming heat, undercut by bright citrus sourness and a whisper of anise from the absinthe, all wrapped in a lush, pillowy egg white foam that softens every sip into something dangerously smooth.

Warming and spirit-forward, with rye's peppery spice softened by Bénédictine's rich herbal sweetness - hints of honey, dried herbs, and gentle citrus oil linger through a long, dry finish.

Gently smoky and honeyed on the nose, with a bright citrus lift and a warm whisky backbone that gives way to a nutty, almond-sweet finish. The egg white rounds out the texture into something smooth and almost creamy, making this sour feel as elegant as it is complex.

Rich and warming on the palate, with cognac's stone-fruit depth meeting the herbal bittersweet complexity of red vermouth, underpinned by a subtle spice from the bitters and brightened by a fleeting effervescence.