3/4 oz Sipsong gin
1/4 sloe gin
1/2 oz hibiscus flower syrup
1/4 oz Gifford Menthe de Pastille
3 oz champagne (preferably sparkling rosé)
3 sprays of Absinthia Absinthe
Combine everything but Champagne and Absinthe in mixing glass with ice and stir.
Spray Champagne flute with 1 spritz of Absinthia Absinthe and slowly pour the mixture into flute. Slowly top up with bubbles.
Garnish with candy cane and dried hibiscus flower on the rim and two spritzes of Absinthe mist on top.
by Ancora bartenders, Philipp Karatsyupa and Nicolò Tognon