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Champagne Marguerite

Serve in a Goblet glass...
1	fl oz	Rutte Dry Gin
⅛	fl oz	Luxardo Maraschino liqueur
⅛	fl oz	Giffard Orgeat Syrup
⅔	fl oz	Freshly squeezed lemon juice
¼	fl oz	Sugar syrup (2 sugar to 1 water)
2	fl oz	Brut Champagne

Display recipe in:

How to make:

SHAKE first 5 ingredients with ice and strain into ice-filled glass. TOP with champagne.

Garnish:

Lemon wedge, edible flowers & seasonal berries

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.

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SHAKE first 7 ingredients with ice and fine strain into chilled glass. TOP with champagne.

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