• 2 oz gin
• .25 oz fresh lime juice
• .25 oz fresh ruby red grapefruit juice
• .25 oz Giffard Crème de Pamplemousse liqueur
• .25 oz rosé syrup
• 2 strawberries
• Lime
• Prosecco (splash)

INSTRUCTIONS:

FOR ROSÉ SYRUP:

Bring equal parts rosé and sugar to a boil in a saucepan. Reduce heat and let simmer until thickened. Allow to cool and transfer to glass bottle; store in refrigerator until ready to use.

FOR COCKTAIL:

Muddle two strawberries in a cocktail shaker. Add all ingredients, shake, and strain over fresh ice in a wine glass. Top with a splash of Prosecco and garnish with a lime wheel