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