3 1/2 oz Rosé Champagne
3/4 oz Grapefruit Vanilla Element Shrub
1/2 simple syrup
1/4 oz fresh blood orange juice

Similar to the Frosé but without the ice. Add shrub, simple and blood orange juice to a champagne flute and top with Champagne.

Garnish with grapefruit, rosemary and a dehydrated blood orange slice.

Recipe and Photo reprinted with the permission of Charlie Berkinshaw

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