Fleur de Paradis
Ingredients
- 2 ounces Plymouth gin
- 0.8 ounce St-Germain elderflower liqueur
- 0.5 ounce grapefruit juice, freshly squeezed
- 0.5 ounce lemon juice, freshly squeezed
- 0.3 ounce simple syrup
- 1 dash orange bitters
- Perrier-Jouët Champagne
- edible pansy
Method
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. Double-strain into a coupe glass. Top with the Champagne. Garnish with an edible pansy, if desired.