1 oz. Plymouth gin
½ oz. Pimm’s No. 1
½ oz. Espirit de June liqueur
½ oz. Sweet and sour
2 dashes Peychaud’s bitters
1 oz. Cava

Combine ingredients (except cava) in a mixing glass with ice. Shake vigorously and strain into chilled Martini glass. Top with cava and garnish with bordeaux maraschino cherry

The mixologists at Oliver’s Lounge in Seattle’s Mayflower Park Hotel created this recipe in honor of the bar’s 40th anniversary in June.