The Promised Neverland
by Vay Su, bartender at Republique in Los Angeles, CA
| Ingredients | |
|---|---|
| .75 oz. | Pierre Vallet VSOP |
| .75 oz. | Giffard Rhubarbe |
| .25 oz. | Giffard Pamplemousse |
| .75 oz. | Fresh Lemon Juice |
| 2 oz. | Champagne |
| 1 dash | Bitter Truth Grapefruit Bitters |
| 2 dashes | Peychaud's Bitters |
| Grapefruit Twist |
| Method |
|---|
| Add all ingredients to the mixing tin (except Champagne). |
| Express and add grapefruit twist. |
| Add ice and shake hard. |
| Strain into wine glass over fresh ice. |
| Top with Champagne. |
| Garnish |
|---|
| Rhubarb Ribbons |
| Lemon Twist |