Sunset Sonata
- Bartender: Nichol Mak
- Bar: Notch8 @ Fairmont Hotel Vancouver, Vancouver, Canada
Serve in a
Flute glassGarnish:
Garnish with a dehydrated lemon wheel hanging on the rim of the flute.
How to make:
1. Add Limoncello, Gin, and Chamomile Tea into a shaker
2. Shake with ice until fully chilled
3. Strain into a chilled champagne flute
4. Top with prosecco
5. Drop the Cassis into the drink – it should sink to the bottom while creating layers of color
| 1 fl oz | Pallini Limoncello liqueur |
| 1/2 fl oz | Roku Japanese Gin |
| 1 fl oz | Chamomile/Camomile tea (cold) |
| 2 fl oz | Prosecco sparkling wine |
| 1/6 fl oz | Lejay Creme de Cassis de Dijon liqueur (18%) |
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