"Bow and Arrow" Botanical Champagne Cocktail

Recipe by Steve Pinheiro,  Restaurant Manager at The Creek Club, Reynolds Lake Oconee, Greensboro, Georgia, USA

Ingredients

• 1 ounce Ketel One Botanical Peach Orange Blossom
• 0.25 ounce Merlet Trois Citrus
• 0.5 ounce Fresh Lemon Juice
• Kenwood “Yulupa” Sparkling

Garnish

• Orange Twist

Preparation

Shake all ingredients with ice and strain into chilled coupe glass.
Top with Kenwood sparkling.
Garnish with orange twist.

Cheers!

The dining room at The Creek Club at Reynolds Lake Oconee, Greensboro, Georgia, USA
Image courtesy Reynolds Lake Oconee