Important: all final preparations must be measured with a jigger before being added to the cocktail.

01

For the laurel-citronella syrup: Peel the citronella stick, place in cold water (200gr) with the laurel, bring to a simmer, set aside for 1 hour, filter. Add the sugar little by little, stir until completely dissolved. For the cardamom-saffron syrup: Put a pinch of saffron and 3 crushed cardamom seeds in cold water (200gr), bring to a simmer, set aside for 1 hour, filter. Add sugar little by little, stir until completely dissolved.

02

Put the cognac, with the laurel-citronella syrup (or cardamom-saffron syrup) in a shaker.

03

Pour into a glass filled with ice cubes, filtering through the strainer.

05

Top with ginger ale.

06

Squeeze lemon and add zest and laurel leaf to garnish.

07