Parisian Picnic Recipe

Quick infusion (if gin is not pre-infused)

If you do not have blood orange–infused Roku gin, make a quick infusion: gently peel one blood orange avoiding white pith. Place the peel in a clean jar with 12 oz Roku gin. Seal and let rest for 6–12 hours at room temperature for a pronounced citrus note (up to 24 hours for stronger flavor). Strain out peels through a fine mesh or coffee filter and reserve infused gin. Use 2 oz per cocktail.

Chill a coupe or large wine glass by placing it in the freezer or filling with ice water for 3–5 minutes. Discard ice water and dry the glass.

Add 2 oz blood orange–infused Roku gin, 0.75 oz Italicus, 0.5 oz fresh lemon juice, and 0.5 oz elderflower liqueur (St‑Germain) into a mixing glass.

Fill the mixing glass with ice (use large cubes if possible) and stir gently for 15–20 seconds until well chilled and slightly diluted. Stirring rather than shaking preserves clarity and the aromatic profile from Italicus.

Strain the chilled mixture into the prepared coupe or wine glass over a single large ice cube or without ice if using a coupe (if serving in a wine glass you may add 1 large cube).

Top the strained cocktail with 2 oz (about a splash) of chilled sparkling wine. Pour gently down the side of the glass to preserve effervescence.

Express a lemon twist over the drink to release oils, rub it around the rim (optional), and drop it into the glass beside a blood orange wheel perched on the rim.

Serve immediately so the sparkling wine remains lively. Recommend pairing with light cheeses and crusty bread for a true Parisian picnic vibe.