Blossomtime Bubbly

Featuring Hibiscus Mango Ginger Syrup

Makes 1-2 drinks depending on the size of champagne flute used.

Ingredients:

• 1.5 oz Hendricks Flora Adora Gin
• 1⁄2 oz St. Germaine liqueur
• 1⁄4 oz lemon juice
• 1⁄4 oz Hibiscus Mango Ginger Syrup
• 5 drops of Bittermans Hellfire Habanero Shrub bitters
• 1 oz Brut or Extra Brut sparkling wine (chilled)

Directions:

1. Add all ingredients, except sparkling wine, in a shaker tin.
2. Add ice to shaker tin and shake until chilled, approximately 12 - 15 seconds.
3. In a champaign flute add 1 oz of sparkling wine.
• Tip: add at 45 degree angle to minimize foam.
4. Serve chilled shaken contents into champagne flute, mixing with the sparkling wine.

Order our Hibiscus Mango Ginger Syrup to make Blossomtime Bubbly!

Download Recipe Here