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The Parasol

  • Author: Meagan


Probably our most favorite holiday find, we found this online and it’s courtesy of the Paris Club in Chicago – enjoy!



1/2 oz. Lillet Blanc

1/2 oz. St. Germain

1/2 oz. honey syrup (equal parts honey and water, heated gently to combine well)

3/4 oz. freshly squeezed lemon juice

dry Champagne (or Prosecco) to top it off

pomegranate seeds or berries for garnish


Add all (except the Champagne) with ice to a shaker and shake for 10 seconds.  Strain into a Champagne flute or wine glass and top off with Champagne.  Garnish as you wish!



From Meagan's Kitchen

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