This is a community recipe contributed by Piotr Witkowski.
Community recipes are not tested or verified by Difford’s Guide.
Serve in a Flute glass
| 40 ml | Bombay Sapphire Gin |
| 20 ml | Giffard Crème de Violette liqueur |
| 20 ml | Lemon juice (freshly squeezed) |
| 2 dash | Fee Brothers Plum bitters |
| Top up with | Fiol Extra Dry Prosecco |
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