Fleur de Paradis

mothers day

Ingredients

  • 2 ounces Plymouth gin

  • 3/4 ounce St-Germain elderflower liqueur

  • 1/2 ounce grapefruit juice, freshly squeezed

  • 1/2 ounce lemon juice, freshly squeezed

  • 1/4 ounce simple syrup

  • 1 dash orange bitters

  • Perrier-Jouët Champagne, chilled, to top

  • Garnish: edible pansy

 

Steps

  1. 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.

  2. Double-strain into a coupe glass.

  3. Top with the Champagne.

  4. Garnish with an edible pansy, if desired.

 

Recipe credit: https://www.liquor.com/recipes/la-fleur-de-paradis/


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