Celebration Cocktail

Automne 2013
food and drink

BY: Michelle P. E. Hunt and Laura Panter

In a cocktail shaker filled with ice, add ½ oz Canadian brandy, ¼ oz lemon juice, ¼ oz SimpleSyrup (recipe follows) and ½ oz pink guava juice. Shake and strain into a Champagne flute. Top with 3 oz Brut Rosé. Garnish with a sprig of lemon thyme or a long curled lemon twist.

To make Simple Syrup, combine equal parts sugar and boiling water; stir until sugar has dissolved. Refrigerate until chilled.