Pascal Girard

45ml French gin (e.g.

Citadelle)

15ml Dry vermouth (Noilly Prat)

10ml St‑Germain elderflower liqueur

2ml Absinthe (rinse)

30ml Brut Champagne, well-chilled

1 piece Lemon peel, trimmed into an arrowhead

1 piece Fresh rosemary sprig

Chill a Nick & Nora or coupe glass. Add 2ml absinthe to the glass, swirl to coat as a rinse, then discard the excess.

In a mixing glass, combine gin, dry vermouth, and St‑Germain with plenty of ice. Stir briskly until well-chilled and silky, then strain into the absinthe-rinsed glass. Gently top with 30ml chilled Brut Champagne.

Express the lemon peel over the surface, trim into an arrowhead if not already, and thread it onto the rosemary sprig to form a sleek 'arrow'. Lay across the rim and serve immediately.