Diamond Blue
Ingredients
- 0.8 ounce Hendrick’s gin
- 0.8 ounce creme de violette
- 0.3 ounce blue curaçao
- 0.3 ounce lemon juice
- 3 ounces Champagne
- edible silver powder
Method
Add the gin, crème de violette, blue curaçao and lemon juice to a mixing glass with ice, and stir until well-chilled. Strain into a Champagne flute, and top with the Champagne. Garnish with a light dusting of edible silver powder.