 | California Poppy1 drink Tim Weigel of Hakkasan; BevCon Recipe Contest 2018 |
| • | 1 oz. St. George Dry Rye Gin |
| • | 1/2 oz. Greenbar Grand Poppy Liqueur |
| • | Approx. 2 oz. prosecco |
| • | 1 1/4 oz. The Perfect Purée Mandarin/Tangerine Concentrate, thawed |
| • | 3/4 oz. pink grapefruit juice |
| Method: | |
| Shake all ingredients (except prosecco) with ice and add prosecco to mix. Strain into flute. Garnish with orange twist bloom and microflowers. | |