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).
Please do not tick this box if the device is shared with minors.
©2020 Martell. All rights reserved.
PLEASE DO NOT SHARE WITH ANYONE UNDER 18. ENJOY MARTELL RESPONSIBLY.