OLD FASHIONED

Chill a champagne flute or coupe in the freezer for 5–10 minutes so the sparkling retains effervescence when served.

Prepare base

In a cocktail shaker, add the gin, elderflower liqueur, fresh lemon juice, simple syrup and two dashes of Angostura bitters. Add about 1 cup of ice to the shaker. Shake vigorously for 10–12 seconds until the shaker is well chilled (this slightly dilutes and integrates the base).

Build and shake

Double-strain the shaken mixture into the chilled flute or coupe to remove ice shards and any pulp from the lemon.

Strain

Slowly top with 1 cup (about 8 fl oz / 240 ml) of well-chilled dry sparkling rosé. Pour gently down the side of the glass to preserve bubbles and mix the shaken base with the wine without excessive stirring.

Top with sparkling rosé

Drop 2–3 raspberries into the glass. Express a lemon twist over the surface to release oils, then wipe the rim with the twist and drop it in or place it on the rim. Serve immediately.

Garnish and finish

dry sparkling rosé

gin (preferably London dry)

elderflower liqueur (St-Germain or similar)

fresh lemon juice

simple syrup (1:1)

Angostura bitters

ice (for shaking)

frozen or fresh raspberries (garnish)

lemon twist (garnish)

Cunundrum Sparkling Rose

Make Cunundrum Sparkling Rose Recipe in just 12m. California

Cunundrum Sparkling Rose

Descriptors

Tasting Notes

Food Pairings

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