1 barspoon, 1 jigger, Ice cubes
For the syrup: 1 pan, 1 spoon, weighing scales, 1 sieve
Serve in a champagne coupe.
Put the grapefruit juice and spices in a saucepan over low heat, bring to a simmer, set aside for 1 hour, filter. Add half the weight of liquid (once dissolved) in sugar (2 parts juice to 1 part sugar) and stir until completely dissolved.
Double strain into coupe glass.
Stir with a barspoon.
Top with champagne.
Squeeze and add lemon zest for garnish.
Add a dash of absinthe (for a twist).
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Please do not share with anyone under 18. Drink responsibly.