Ingredients
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2 ounces Plymouth gin
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3/4 ounce St-Germain elderflower liqueur
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1/2 ounce grapefruit juice, freshly squeezed
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1/2 ounce lemon juice, freshly squeezed
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1/4 ounce simple syrup
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1 dash orange bitters
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Perrier-Jouët Champagne, chilled, to top
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Garnish: edible pansy
Steps
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Add the Plymouth gin, elderflower liqueur, grapefruit juice, lemon juice, simple syrup and orange bitters into a shaker with ice and shake until well-chilled.
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Double-strain into a coupe glass.
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Top with the Champagne.
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Garnish with an edible pansy, if desired.
Recipe credit: https://www.liquor.com/recipes/la-fleur-de-paradis/