Welsh Rose Spritz
Introducing a subtle summer spritz
Ingredients
- 50ml Cygnet 22
- 20ml Lemon Juice
- 10ml Sugar Syrup
- Franklin & Sons Rose Lemonade Soda (to top up)
Garnish: Edible Rose Petal
Glass: Champagne Flute or Wine Glass
Method
- Chill Glass
- Measure & pour Cygnet 22
- Pour in Sweet Vermouth
- Stir over ice
- Top up with Sparkling Wine
- Garnish with fresh lemon peel