Place the gin, elderflower liqueur, and lemon juice into a mixing glass or a chilled glass.
Fill the glass half full of ice cubes.
Stir five times to the left and to the right with a spoon – not too much and not too little as you do not want to bring too much dilution to the drink.
Strained into the chilled Champagne flutes.
Stir ⅔ ounce of saffron syrup into a glass, top with the Champagne.
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