Ingredients
- 1/2 oz Dram Pine Syrup
- Barspoon Punt E Mes
- 5 dashes Aromatic Hella Bitters
- 3 oz Brut Veuve Ambal Blanc de Blanc (or to the top of your glass)
- 2 Lemon Peels, One to Shake, One to Garnish
Shake Punt E Mes, Pine Syrup, bitters, and lemon peel with ice. Strain into a chilled cocktail coupe and top with Veuve Ambal. Wipe rim of glass with second Lemon Peel, squeeze peel over cocktail releasing the oils, and float on top of the cocktail.