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You Shrub Up Well!

Created in 2018 for Caorunn Cocktail Collection by James Cooper at Shelley Yu's, Bangsar Baru, Kuala Lumpur, Malaysia.

Ingredients

50ml Caorunn Gin
25ml Eager Cloudy Pressed Apple Juice
20ml Aquafaba (chickpea water)
30ml Homemade raspberry and burnt wildflower honey shrub
25ml Perrier-Jouet Grant Brut Non Vintage Champagne

Method

Combine first four ingredients in a cocktail shaker. Dry shake (without ice) before adding ice and shaking again. Fine strain into over ice into a wine glass and then top with sparkling wine.

Garnish

Raspberry, apple slice and edible flower

Glass

Wine glass

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