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Grand Hotel

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A shaken coupe built on Clément VSOP, with honey syrup and lemon juice for sweet-sour balance, a splash of champagne and a few drops of orange flower water for a floral note. Created by Rafa García Febles in NYC in 2017.

Method
Shaken
Glass
coupe
Difficulty
Medium
Flavor Profile
Citrus
Floral
Refreshing
Sweet

Ingredients

Servings:
1
Your bar: 0/5
Honey Syrup
23 ml
1:1
CléMent VSOP
53 ml
Lemon Juice
15 ml
Orange Flower Water
6 drops
Champagne
30 ml
🌱 Vegan🌾 Gluten-free🍷 Contains sulphites

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Instructions

  1. Combine all ingredients except the champagne in a shaker.
  2. Shake well.
  3. Pour in the champagne.
  4. Strain through a fine mesh sieve into a coupe glass.
  5. Finish by placing an edible flower as a garnish.

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