The Grand Dame 1926
Ingredients
- 1 oz. Bombay Sapphire gin
- ½ oz. Dragon fruit purée
- ¼ oz. Demerara simple syrup
- Fresh muddled cucumber
- Splash of prosecco
Instructions
- Combine ingredients (except prosecco) and shake.
- Pour into wine glass with ice.
- Top with splash of prosecco.
- Garnish with mint sprig and dragon fruit.
Notes
The mixologists at La Concha Key West Autograph Collection hotel created this recipe.