Serve in a
Goblet glassGarnish:
Lemon wedge, edible flowers & seasonal berries
How to make:
SHAKE first 5 ingredients with ice and strain into ice-filled glass. TOP with champagne.
| 1 fl oz | Rutte Dry Gin |
| 1⁄6 fl oz | Luxardo Maraschino liqueur |
| 1⁄6 fl oz | Giffard Orgeat Syrup |
| 2⁄3 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Giffard Sugar Cane Syrup |
| 2 fl oz | Brut Champagne |
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Comment:
A classic cocktail from the 1860’s revived in 2014 by Sean Ware of the London Cocktail Club with Demi-Sec champagne. We’ve used brut but compensated for this with a dash of sugar syrup.
About:
Created in January 2014 for Laurent-Perrier by Sean Ware of the London Cocktail Club, London, England.
