¾ oz. BroVo +RG Rose geranium liqueur
½ oz. Lemon juice
½ oz. Simple syrup
2 Dashes grapefruit bitters
4 oz. Gloria Ferrer Brut sparkling wine
Combine rose geranium liqueur, lemon juice, simple syrup and grapefruit bitters with ice. Shake and strain into a flute. Top with sparkling wine and garnish with a lemon twist.
Scott Diaz, beverage manager at Elliott’s Oyster House & Seafood Cafe in Seattle, contributed this recipe.