Ingredients
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
Utensils
Highball glass
Preparation
Steps
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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
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Bertrand Tessier
Lausanne Cocktail Club
