- 120 ml (4 oz.) sparkling rosé cider
- 30 ml (1 oz.) cranberry syrup
- 1 drop cherry bitter
Pour cider directly into a champagne flute or wine glass.
Carefully add the cranberry syrup and cherry bitter (the syrup will settle at the bottom of the glass, creating a gorgeous gradient colour).
Garnish with a few basil leaves and lemon zest.