1.5 oz rosé
.5 oz fresh grapefruit juice
.5 oz sugar syrup
1 egg white
3 oz good champagne
Pour the rosé, grapefruit juice, sugar syrup, and egg white into the shaker full of ice.
Shake vigorously for a good 10-15 seconds until it’s fully iced.
Pour into the Camille Coupe using the strainer. Top with 3 oz champagne.
Decorate with lovely edible florals or a slice of fresh grapefruit, if flowers aren’t your thing. (You can purchase edible flowers at local farmer’s market or gourmet grocery store.)
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