Civil Works’ Spag-O-Blanco cocktail

INGREDIENTS

• 300 ml (1¼ cups) Lillet Blanc
• 300 ml (1¼ cups) Gentian liqueur
• 450 ml (2 cups) St-Germain elderflower liqueur
• 120 ml (½ cup) verjus*
• 1 bottle cava
• rolled and skewered lemon peel

*juice of pressed unripe grapes or other sour fruit

METHOD

Batch
Combine Lillet, Gentian, St-Germain and verjus in a mixing vessel and stir. Bottle and refrigerate.

Serve
Pour into a rocks glass filled with ice. Top with chilled cava. Garnish with the rolled and skewered lemon peel.