1 oz Gin, Dillon's Unfiltered Gin 22†
½ oz Crème Yvette
¼ oz Yellow Chartreuse
¾ oz Lemon juice
¼ oz Grenadine‡
Orange twist garnish
Combine Gin, Crème Yvette, Chartreuse, Lemon juice and Grenadine. Shake, strain into rocks-filled highball glass and top with Prosecco. Orange twist garnish.
Tart, floral and bubbly. If Jezebel was wrong, we don’t want to be right.
† The original recipe does not specify a particular Gin. We like it with one of our favourites, the local Dillon’s Unfiltered 22.
‡ Homemade grenadine, to be sure. 1 cup freshly squeezed pomegranate juice and 1 cup white sugar. Heat and stir until the sugar dissolves. Add a dash of lemon juice and a few drops of orange flower water.