- 4 cl Marula gin
- 3 cl lavender honey syrup – mix lavender honey with the same amount of warm water and stir well until it has dissolved
- 1.5 cl lemon juice
- 8 cl champagne
Method: Put all the ingredients except the champagne in a shaker and fill with ice cubes. Shake well for 14 seconds. Pour the cocktail through a fine sieve – there should be no ice crystals in your cocktail – into a chilled champagne flute.
Glass: Chilled champagne flute – place in the freezer or chill using crushed ice.
Garnish: Spray lemon zest and the flavourings over your glass. Rub the stem and one half of the rim of your glass with the zest.