Makes 1 serving
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- 1 ounce Byrrh
- 1⁄4 ounce Giffard Vanille de Madagascar
- Bugey Cerdon (or another sparkling rosé), to fill
- Garnish: lemon zest
- Fill a cocktail shaker with ice; add Byrrh and Giffard Vanille de Madagascar. Shake until very cold, about 1 minute; strain into a Champagne flute. Slowly top with Bugey Cerdon. Garnish with lemon zest, if desired.
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