A bright, floral summer spritz, inspired by the gardens of France and simplified for home purposes.Jardin éphémèreServes 1235ml elderflower liqueur – we use St-Germain10ml good apple juice
15ml eau-de-vie de poire williams – we use Miclo 2 dashes absintheDry champagne, to top – we use Moët & Chandon Brut Impérial1 splash soda water
1 rosemary sprig, to garnishPut the elderflower liqueur, apple juice, poire williams and absinthe in a shaker filled with ice, then shake hard for about six seconds. Double strain into a wine glass, drop in a couple of cubes of fresh ice, then top with the fizz. Finish with a splash of soda, garnish and serve.
Leon Gasco, bar manager, Bar Antoine, London W1
