20 ml Alata rosé
30 ml
Raspberry Confit
80 ml Gamay rosé
60 ml sparkling wine
1 slice of pink grapefruit
Grapefruit zest
Sprig of thyme
Ice cubes


Highball glass

Shaker Vector



  1. 1. Put the grapefruit slice into the glass and crush it using a muddler

    2. Fill the glass with ice cubes

    3. Add the Raspberry Confit, Alata rosé and Gamay Rosé, and finish with the sparkling wine

    4. Mix with a bar spoon then decorate with some grapefruit zest and a sprig of thyme



  2. Bertrand Tessier
    Lausanne Cocktail Club