Ingredients

2 oz. goji-infused bourbon (recipe below)
1/2 oz. Pama pomegranate liqueur
1 oz. fresh pink grapefruit juice
1 whole egg
Brut Champagne
Hot sugar (recipe below)

Instructions

Shake all except Champagne to emulsify, then add ice. Shake hard, at least 30 seconds. Pour into chilled saucer half-rimmed with hot sugar. To properly rim the glass, take a slice of the grapefruit and moisten the outside of the glass rim. Dip the rim in hot sugar. Top with Champagne. Garnish with two bourbon soaked goji berries on a toothpick to the side.

Bourbon
Macerate 4 ounces of dried goji berries in a 750ml Four Roses Single Barrel 100 proof Bourbon. Let sit overnight at least.

Hot Sugar
Combine 4 tablespoons granulated sugar, 1/4 teaspoon cayenne pepper, and a pinch of unsweetened cocoa.

(Published 2007)