My fondness for Cocchi and my infatuation with burning things comes together again.
1 Barspoon of dried lavender
2 Sprigs of Norway Spruce
.3 oz Fresh lemon juice
.5 oz House-made Spruce simple syrup
.25 oz St. Germaine Elderflower Liqueur
.25 oz Aperol
.25 oz Bombay Sapphire Gin
1 oz Cocchi Americano
1 oz Pasteurized egg white
In coupe glass, do a light rinse of Cocchi - enough to coat the sides, discard excess into shaker.
Loosely pile Lavender and Spruce sprigs onto inflammable surface (used here; marble bartop). Heartily torch lavender and spruce with a culinary torch. Char to the point of heavy smoking/fire. Upturn coupe and trap smoke and combustion.
In shaker - add all ingredients, save egg white. Shake vigorously till well frosted. Strain into second shaker, add 2-3 cubes of ice, add egg whites and shake again. Strain again into coupe, top with dried lavender to garnish.