This is not a photo I took of the Cora Cocktail because I made a huge mess and we drank them too fast. But Google proved handy in providing a photo that looks remarkably similar.
After much research to find the original recipe for the “Tears of Cora Pearl” and speaking with several rockstar cocktaliers in Chicago, I ended up just winging it last night and made something I’m very proud of. Since it made Madame smile with surprise, I’m going to call it “The Smile of Cora Pearl” (likely the “Cora Cocktail” for short). Anyway, here’s what I did:
Ingredients:
- 4 medium fresh strawberries
- 1/3 lemon
- 1 tsp turbinado sugar
- 1 oz Creme de Cacao Blanc
- Ice
- Extra Dry Champagne
Muddle the strawberries, lemon and sugar. Add to shaker with Cacao Blanc and Ice. Shake and strain into 2 flutes (should fill about 1/3). Top with Champagne. Hand one flute to a lover, clink glasses (always make eye contact) and give the toast: “You are today, Madame, the renown, the preoccupation, the scandal and the toast of Paris. Everywhere they talk only of you…”
Cyprianism 