• 1 oz Scotch: Oban 14 Year, Johnnie Walker Black Label or Talisker 10 Year
  • 1 oz Lillet Blanc
  • .75 oz Lemon Juice
  • .75 oz Simple Syrup or Chai Spiced Pineapple Syrup 
  • .5 oz Coconut Water
  • 1 oz Campo Viejo Brut Rose


  1. Make Spiced Pineapple Simple Syrup: Combine 1 L granulated white sugar, 1 L water, and 2 cups chopped pineapple  in saucepan over medium heat. Cook until sugar is fully dissolved stirring often. Remove from heat and immediately add 3 Tbsp. loose leaf Rishi Masala Chai Tea. Let steep for approximately 10 minutes, then strain out tea and pineapple. Label and date. Keep refrigerated for up to 4 weeks.
  2. Mix all ingredients except Brut Rosé in a shaker with ice
  3. Shake and strain into coupe glass and top with sparkling wine
  4. Garnish with fresh lemon peel or edible flowers for aromatics