Dama de la Noche Crusta

A perfumed cognac crusta: cognac, curaçao, pineapple, lime and Angostura shaken and strained into a coupe rimmed with orange flower water and sugar. Floral, fruity and elegant for an evening drink.

Total time: 5 min
Serving: 1

Naturally sweet twist
Floral & fruity

A tall jar of layered purple and yellow drink with a sugared rim, pomegranate seeds, lemon, mint and a bamboo straw — Sour meets Sweet Magic

Ingredients

Showing the cocktail. Switch to Mocktail for the alcohol-free version.

For the rim

dash orange flower water
sugar, for rimming

For the cocktail

1½ oz (44 ml) cognac
½ oz (15 ml) curaçao
2 dashes Angostura bitters
1 oz (30 ml) fresh pineapple juice
½ oz (15 ml) fresh lime juice
ice
long orange peel, for an orange floret (optional)
2–3 Richberry halves

How to Make It

Rim the glass
Dip the edge of a coupe glass in the orange flower water, then in the sugar.
Shake
Add the cognac, curaçao, bitters, pineapple juice and lime juice to a cocktail shaker, fill with ice and shake.
Strain
Strain into the sugar-rimmed coupe.
Garnish
For the orange floret, cut a very long strip of orange peel, roll it into a rose shape and secure it with a cocktail pick. Rest it on the glass, if you like.
Add the Richberry twist
Just before your first sip, chew 2–3 Richberry halves gently and let them linger for about 30 seconds. Discard any pit, then taste how the sour notes turn sweet.

Richberry changes the taste, not the drink: a cocktail may taste softer, but it is just as strong. Please enjoy it responsibly.