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  • 3 parts Chivas Mizunara
  • 1 part champagne cordial
  • Discarded lemon zest
  • Flower, to garnish (optional)

    How to make it

  1. 1 To make champagne cordial, simmer 500ml champagne or sparkling wine, 250g caster sugar, and 5g malic acid on medium heat for 15-20 minutes to remove any bubbles and dissolve the sugar and malic acid.
  2. 2 Add Chivas and champagne cordial into a mixing glass or tin.
  3. 3 Add plenty of ice and stir.
  4. 4 Strain into a chilled coupette or martini glass.
  5. 5 Spray lemon zest over the drink for aroma.
  6. 6 Garnish with edible flower petals (optional).
  7. 7 Serve. <br>

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