Serve in aCoupe glass
Edible flower (preferably elderflower when in season)
How to make:
SHAKE first 6 ingredients with ice and fine strain into chilled glass. TOP with sparkling wine.
|1 1/2 fl oz||Rutte Dry Gin|
|1/2 fl oz||St-Germain elderflower liqueur|
|1/3 fl oz||Pink grapefruit juice (freshly squeezed)|
|1/3 fl oz||Lemon juice (freshly squeezed)|
|1/6 fl oz||Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)|
|1 dash||Orange Bitters by Angostura|
|2/3 fl oz||Brut Champagne|
Read about cocktail measures and measuring.
Sparkling wine charged elderflower gin with a freshening touch of grapefruit and lemon juice acidity.
Adapted from a recipe created by Kenta Goto in New York City, USA. Apparently, inspired by the bird of paradise plant (Strelitzia).
One serving of Fleur de Paradis contains 160 calories.