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


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