Ingredients
3/4 oz Sipsong gin
1/4 sloe gin
1/2 oz hibiscus flower syrup
1/4 oz Gifford Menthe de Pastille
3 oz champagne (preferably sparkling rosé)
3 sprays of Absinthia Absinthe
Directions
Combine everything but Champagne and Absinthe in mixing glass with ice and stir.
Spray Champagne flute with 1 spritz of Absinthia Absinthe and slowly pour the mixture into a flute. Slowly top up with bubbles.
Garnish with candy cane and dried hibiscus flower on the rim and two spritzes of Absinthe mist on top.
