Chilean Bellflower
by Jillian Hapak, bartender at Brass Tacks in Denver, CO
| Ingredients | |
|---|---|
| 1 oz. | Pisco El Gobernador |
| 1 oz. | Lillet Rose |
| .5 oz. | Giffard Pamplemousse |
| .5 oz. | Fresh Lemon Juice |
| .25 oz. | Simple Syrup |
| 1.5 oz. | Club Soda |
| 1 spritz | Rose Water |
| Method |
|---|
| Add pisco, Lillet rose, Pamplemousse, lemon and simple into a tin and shake with ice. |
| Fine strain mixture into a wine glass over fresh ice. |
| Add soda water. |
| Spray with rose water. |
| Garnish |
|---|
| Edible flower |