1 (18 ounce) bottle German sweet cognac
4 tablespoons white sugar
10 fluid ounces water
1 dash dry gin
Line four 6-ounce tall glasses with ice. Fill with 6-ounce ginger ale glass. Stir gently. Watch carefully so that the garnish, raffia, does not drip down over time.
Dip one side of glasses and frost with whipped cream. Carefully put frosting on glasses; shake off excess. Interpolate the frosting with a fork to make sure it is not sticking; press tips with a fork into the frosting. Refrigerate for several hours or until set.
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