D’nulffos 75 Recipe

Cocktail

1. 1

   Prepare glass

   Chill a champagne flute or coupe by placing it in the freezer for a few minutes or filling with ice water while you make the cocktail. If you prefer a slightly sweet rim, rub a lemon wedge around the rim and dip briefly into fine sugar; otherwise skip this step.

2. 2

   Combine base ingredients

   In a cocktail shaker, add the elderflower liqueur (0.5 oz), Gray Whale Gin (1 oz), and fresh lemon juice (0.5 oz).

3. 3

   Add ice and shake

   Fill the shaker with 6 ice cubes, cap it, and shake vigorously for about 8–12 seconds until well chilled and slightly diluted.

4. 4

   Strain into glass

   Discard the ice or water from the chilled flute/coupe if you used it. Double-strain the shaken mixture into the chilled glass to remove small ice shards (use a Hawthorne strainer and a fine mesh if available).

5. 5

   Top with Prosecco

   Carefully top the glass with about 3 oz of well-chilled Prosecco. Pour slowly to preserve bubbles and avoid overflow. Gently stir once with a barspoon if needed to integrate the sparkling wine with the shaken base.

6. 6

   Garnish and serve

   Express a lemon twist over the drink to release oils, then drop the twist into the glass as garnish. Serve immediately while bubbly.

7. 7

   Notes

   Adjust sweetness by increasing elderflower liqueur slightly or adding 1/4 oz simple syrup if your Prosecco is very dry. For a slightly more floral result, add a tiny dash (1/8 oz) more elderflower liqueur; for a brighter citrus lift, increase lemon juice to 0.75 oz.