A classic topped with Prosecco.
- 25ml Brockmans Gin
- 10ml Fresh ginger juice
- 5ml Cherry Bitters
- Vial of Silver Satin (edible sugar-lustre)
- Physard (aromatic) Bitters
- Sugar cube
- Pour the main ingredients and the silver satin into shaker of ice and stir.
- Strain into a chilled coupe glass and top with Prosecco.
- Soak a sugar cube with Physard bitters and drop it into the glass.