Fizz de Provence

Remove the leaves from one sprig each of thyme and rosemary, express their oils, and place the leaves in the bottom of your mixing glass.

Add the genever, gin, elderflower liqueur, Crème Yvette, egg white, cream, and a couple of dashes of Peychaud's Bitters.

Dry shake vigorously to combine and emulsify the ingredients.

Add ice to the shaker, then pour in the Meyer lemon juice and lime juice. Shake again until well chilled.

Double strain the mixture into a Goblet Glass.

Allow the cocktail to rest for a few moments to develop a meringue-like texture.

Top with club soda, filling to the rim of the glass.

Garnish with a fresh sprig each of thyme and rosemary.

Finish with a few more dashes of Peychaud's Bitters.