Combine the cognac, honey, and sliced ginger in a small decanter and allow to sit in a dark, cool space for at least two days. Strain. Combine the Creme de Cassis, chardonnay, ginger-infused cognac, honey, and ice in a cocktail shaker. Shake and strain the mixture into a wine glass. Garnish the drink with a lemon twist and serve.
Recipe courtesy of Darryl Robinson