Garnish with lemon peel and serve with a straw.
Boil 1 part water, 1 part sugar, and 5g dried osmanthus flowers.
Rub a lemon wedge against the side of the glass and sprinkle the leftover dried osmanthus petals on it for decoration.
Pour the lemon juice, osmanthus syrup, Martell Noblige, and bitters into the smaller end of the cocktail shaker.
Add ice to the highball glass.
Add ice to the bigger end of the cocktail shaker.
Shake the cocktail shaker well and strain into an iced highball glass.
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Please do not share with anyone under 18. Drink responsibly.