We made this one exactly to spec and didn’t experiment (minus the edible flower). Tasty, like ginger beer with more complex florals and herbals. Tasted mostly like ginger, however as we used a strong ginger beer.
Per Bon Appetit:
This Cognac-based fizzy cocktail gives a nod to one of bartender Vincenzo Marianella’s favorite chefs: Lyon native Daniel Boulud. (makes 2)
1/2 cup Cognac (Courvoisier)
3 tbsp St Germain
3 tbsp egg whites
1 tbsp green Chartreuse
2 dashes orange bitters (Regans’)
1/2 cup chilled ginger beer (Cock & Bull)
2 edible flowers
Combine first 5 ingredients in cocktail shaker. Fill shaker with ice cubes. Cover; shake vigorously 18 times (Really? Exactly 18 times? Go see a shrink). strain cocktail into 2 sour glasses, top each with 1/4 cup ginger beer. Garnish each with one flower (meh).