An elegant, sparkling celebration of the Cape floral kingdom.
• 35ml Sugarbird Original Fynbos Gin.
• 15ml Lemon juice.
• 10ml Sugar syrup.
• 75ml Chilled MCC or Prosecco.
1. Shake gin, lemon juice, and syrup with ice.
2. Strain into a chilled flute.
3. Top with sparkling wine and garnish with a lemon twist.
A deep, berry-rich serve highlighting the Wild Holly & Cape Plum profile.
