Recipe courtesy Matt Greene, head mixologist, Pearl’s Rooftop, Los Angeles.
This fizzy sip gets a double dose of grapefruit: fresh juice and a French liqueur.
- 1½ ounces Plymouth Gin
- 1 ounce Giffard Crème de Pamplemousse Rose Liqueur
- ½ ounce Aperol
- 1 ounce grapefruit juice
- 3–4 ounces chilled Prosecco
Add gin, liqueur, Aperol and grapefruit juice to a cocktail shaker with ice, and shake until chilled. Strain the mixture into a flute. Top with Prosecco.