Making You Blush by Johan Evers

1.5 cl Hennessy VS Cognac
2 cl St Germain
0.5 cl Campari
1 cl Edmond Briottet Peach
1 cl Pickled Peach (Explained Below)
4 cl Verjus (Apple)
8 cl Veuve Clicquot Champagne

Pickled Peach:
1 Part Ättika/Vinegar
2 Parts Sugar
3 Parts Water
(gives two cocktails)

Cut peaches and put them into a jar that can be sealed. Mix Ättika/Vinegar, suger and water in a pot, heat to dissolve sugar. Pour the warm liquid over the peaches and close the lit. Leave for at least 1 week.

Mix Cognac, St germain, Campari, Edmond Peach, Pickled Peach, Verjus in a shaker. Add ice and then throw the liquid between your shakers 8 times. Add Champange to a chilled glas and then pour the mixture from the shaker into the same glas. Garnish with dehydrated hibiscus powder.

Image: ©A Bar Called Gemma
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