• 3/4 ounce gin
  • 3/4 ounce sloe gin
  • 3/4 ounce lemon juice
  • 1/4 ounce simple syrup
  • 1 bar spoon absinthe
  • 2 ounces Champagne
  • A dash Peychaud’s bitters
Serves: 1 cocktail

Combine gin, sloe gin, lemon simple syrup and absinthe in a cocktail tin. Add ice, shake and strain into a champagne flute. Top with champagne and dash with Peychaud’s bitters.

Mist with orange and lemon oils and garnish decoratively.

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