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Parasol

This sprightly mix of Lillet, St. Germain and bubbly is made for an afternoon in the shade.

 

1/2 oz. Lillet Blanc
1/2 oz. St. Germain elderflower liqueur
1/2 oz. honey syrup (1:1)
3/4 oz. fresh lemon juice
2 oz. sparkling wine
Tools: shaker, strainer
Glass: flute

 

Combine all ingredients, except the sparkling wine, and shake with ice. Strain into a flute and top with bubbly.


Paul McGee for Paris Club Bistro & Bar, Chicago


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