2 oz. Dry vermouth
3 oz. Champagne
¾ oz. Lemon
¾ oz. Grenadine
¾ oz. Water
Put all ingredients into a blender (or slushie machine if available) and serve once it’s icy cold.
Erick Castro, general manager/partner of Polite Provisions and Soda & Swine in San Diego, created this recipe.
