Piano Lessons Can Be Murder

Cognac, House Saapéritif, Lime Oil, Caviar

Bartender Brandon Archilla of The Fox Bar & Cocktail Club | Nashville, TN

---

Adapted by StarChefs  |  May 2026  |  Photo: Will Blunt

INGREDIENTS

Botanical Blend:
6 grams dried lemongrass
6 grams galangal
4 grams dried turmeric
4 grams holy basil
4 grams champaca petals
4 grams hibiscus
2 grams roman wormwood
2 grams gentian root
2 grams makwaen pepper
2 grams cracked cardamom
2 grams jasmine flowers
1 gram common wormwood
2 sticks cinnamon, cracked
2 pods star anise
Makrut lime leaf

Thai Lao Tincture:
250 milliliters 40-proof vodka
250 milliliters 95-proof neutral grain spirit 

Saapéritif:
Yield: 1 liter
1 liter Pajarote Ponche de Tamarindo liqueur
140 grams Okinawan black sugar
450 milliliters garganega

To Assemble and Serve:
1¾ ounces Martell Blue Swift cognac
Lime peel
Osetra caviar

METHOD

For the Botanical Blend:
In a mixing bowl, combine all ingredients. Set aside.

For the Thai Lao Tincture:
In a nonreactive container, combine vodka and half Botanical Blend. Seal and let sit 1 week at room temperature, gently agitating every day. In a separate nonreactive container, combine neutral spirit and  remaining half Botanical Blend. Seal and let sit 1 week at room temperature, gently agitating every day. Once infused, bottle and reserve separately.

For the Saapéritif:
Pass tamarind liqueur through a coffee filter-lined strainer. Transfer to a saucepan over low heat. Add sugar and stir until sugar is fully dissolved and warmed through. Let cool, then transfer 450 milliliters of mixture to a nonreactive container. Stir in wine, and 50 milliliters of each Thai Lao Tincture. Bottle and reserve.

To Assemble and Serve:
In a mixing glass with 5 ice cubes, combine Cognac and 1½ ounces Saapéritif. Stir until chilled, Strain into a Nick & Nora glass. Express lime over top. Serve with sidecar and 1 spoonful caviar.

---