- 2 oz gin
- 4 oz chilled champagne
- 1/2 oz broiled lemon juice (instructions below)
- broiled citrus slice
- 1 lemon (sliced)
- 1 orange (sliced)
- 1 orange cut in half
- 1 1/2 teaspoons granulated sugar
- In a champagne flute, add the gin and lemon juice. Top with the champagne and garnish with a citrus slice.
- Arrange the slices on a parchment lined, rimmed baking sheet. Sprinkle the citrus slices and orange halves with the sugar and place under the broiler and cook until caramelized, about 5-7 minutes. Keep a close eye on them so they don’t burn!
- Category: Cocktail