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Full Name
"Name of Cocktail"
Bar Name in City
Test Recipe
INGREDIENTS
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco vermouth infused with saffron & rose petals (sous vide)
• 1 oz clarified grapefruit & rosemary cordial (agar clarification)
• 3.5 oz Mionetto Prosecco DOC
• 1 edible flower
• 1 circular orange zest
Discover the recipe TEST
METHOD OF PREPARATION
1. Chill the glass:
• Place a Sauvignon Blanc wine glass in the freezer for at least 5 minutes before serving.
2. Mix the base:
• In a mixing glass filled with ice, combine:
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco Vermouth (saffron & rose infused)
• 1 oz Clarified Grapefruit & Rosemary Cordial
• Stir gently for 15 seconds to chill and integrate flavors.
3. Strain:
• Double strain the mixture into the chilled Sauvignon Blanc wine glass.
4. Top with Prosecco:
• Slowly pour 3.5 oz Mionetto Prosecco DOC over the back of a spoon to preserve carbonation.
5. Garnish:
• Carefully place 1 edible flower on top of the cocktail.
• Express 1 circular orange zest over the drink and float it on the surface.
6. Serve immediately, allowing guests to appreciate the aromatic interplay between citrus, florals, and effervescence.
GARNISH
1 edible flower & 1 circular orange zest.
GLASSWARE
Sauvignon blanc wine glass.
Full Name
"Name of Cocktail"
Bar Name in City
Test Recipe
INGREDIENTS
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco vermouth infused with saffron & rose petals (sous vide)
• 1 oz clarified grapefruit & rosemary cordial (agar clarification)
• 3.5 oz Mionetto Prosecco DOC
• 1 edible flower
• 1 circular orange zest
Discover the recipe TEST
METHOD OF PREPARATION
1. Chill the glass:
• Place a Sauvignon Blanc wine glass in the freezer for at least 5 minutes before serving.
2. Mix the base:
• In a mixing glass filled with ice, combine:
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco Vermouth (saffron & rose infused)
• 1 oz Clarified Grapefruit & Rosemary Cordial
• Stir gently for 15 seconds to chill and integrate flavors.
3. Strain:
• Double strain the mixture into the chilled Sauvignon Blanc wine glass.
4. Top with Prosecco:
• Slowly pour 3.5 oz Mionetto Prosecco DOC over the back of a spoon to preserve carbonation.
5. Garnish:
• Carefully place 1 edible flower on top of the cocktail.
• Express 1 circular orange zest over the drink and float it on the surface.
6. Serve immediately, allowing guests to appreciate the aromatic interplay between citrus, florals, and effervescence.
GARNISH
1 edible flower & 1 circular orange zest.
GLASSWARE
Sauvignon blanc wine glass.
Full Name
"Name of Cocktail"
Bar Name in City
Test Recipe
INGREDIENTS
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco vermouth infused with saffron & rose petals (sous vide)
• 1 oz clarified grapefruit & rosemary cordial (agar clarification)
• 3.5 oz Mionetto Prosecco DOC
• 1 edible flower
• 1 circular orange zest
Discover the recipe TEST
METHOD OF PREPARATION
1. Chill the glass:
• Place a Sauvignon Blanc wine glass in the freezer for at least 5 minutes before serving.
2. Mix the base:
• In a mixing glass filled with ice, combine:
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco Vermouth (saffron & rose infused)
• 1 oz Clarified Grapefruit & Rosemary Cordial
• Stir gently for 15 seconds to chill and integrate flavors.
3. Strain:
• Double strain the mixture into the chilled Sauvignon Blanc wine glass.
4. Top with Prosecco:
• Slowly pour 3.5 oz Mionetto Prosecco DOC over the back of a spoon to preserve carbonation.
5. Garnish:
• Carefully place 1 edible flower on top of the cocktail.
• Express 1 circular orange zest over the drink and float it on the surface.
6. Serve immediately, allowing guests to appreciate the aromatic interplay between citrus, florals, and effervescence.
GARNISH
1 edible flower & 1 circular orange zest.
GLASSWARE
Sauvignon blanc wine glass.
Full Name
"Name of Cocktail"
Bar Name in City
Test Recipe
INGREDIENTS
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco vermouth infused with saffron & rose petals (sous vide)
• 1 oz clarified grapefruit & rosemary cordial (agar clarification)
• 3.5 oz Mionetto Prosecco DOC
• 1 edible flower
• 1 circular orange zest
Discover the recipe TEST
METHOD OF PREPARATION
1. Chill the glass:
• Place a Sauvignon Blanc wine glass in the freezer for at least 5 minutes before serving.
2. Mix the base:
• In a mixing glass filled with ice, combine:
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco Vermouth (saffron & rose infused)
• 1 oz Clarified Grapefruit & Rosemary Cordial
• Stir gently for 15 seconds to chill and integrate flavors.
3. Strain:
• Double strain the mixture into the chilled Sauvignon Blanc wine glass.
4. Top with Prosecco:
• Slowly pour 3.5 oz Mionetto Prosecco DOC over the back of a spoon to preserve carbonation.
5. Garnish:
• Carefully place 1 edible flower on top of the cocktail.
• Express 1 circular orange zest over the drink and float it on the surface.
6. Serve immediately, allowing guests to appreciate the aromatic interplay between citrus, florals, and effervescence.
GARNISH
1 edible flower & 1 circular orange zest.
GLASSWARE
Sauvignon blanc wine glass.
Full Name
"Name of Cocktail"
Bar Name in City
Test Recipe
INGREDIENTS
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco vermouth infused with saffron & rose petals (sous vide)
• 1 oz clarified grapefruit & rosemary cordial (agar clarification)
• 3.5 oz Mionetto Prosecco DOC
• 1 edible flower
• 1 circular orange zest
Discover the recipe TEST
METHOD OF PREPARATION
1. Chill the glass:
• Place a Sauvignon Blanc wine glass in the freezer for at least 5 minutes before serving.
2. Mix the base:
• In a mixing glass filled with ice, combine:
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco Vermouth (saffron & rose infused)
• 1 oz Clarified Grapefruit & Rosemary Cordial
• Stir gently for 15 seconds to chill and integrate flavors.
3. Strain:
• Double strain the mixture into the chilled Sauvignon Blanc wine glass.
4. Top with Prosecco:
• Slowly pour 3.5 oz Mionetto Prosecco DOC over the back of a spoon to preserve carbonation.
5. Garnish:
• Carefully place 1 edible flower on top of the cocktail.
• Express 1 circular orange zest over the drink and float it on the surface.
6. Serve immediately, allowing guests to appreciate the aromatic interplay between citrus, florals, and effervescence.
GARNISH
1 edible flower & 1 circular orange zest.
GLASSWARE
Sauvignon blanc wine glass.
Full Name
"Name of Cocktail"
Bar Name in City
Test Recipe
INGREDIENTS
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco vermouth infused with saffron & rose petals (sous vide)
• 1 oz clarified grapefruit & rosemary cordial (agar clarification)
• 3.5 oz Mionetto Prosecco DOC
• 1 edible flower
• 1 circular orange zest
Discover the recipe TEST
METHOD OF PREPARATION
1. Chill the glass:
• Place a Sauvignon Blanc wine glass in the freezer for at least 5 minutes before serving.
2. Mix the base:
• In a mixing glass filled with ice, combine:
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco Vermouth (saffron & rose infused)
• 1 oz Clarified Grapefruit & Rosemary Cordial
• Stir gently for 15 seconds to chill and integrate flavors.
3. Strain:
• Double strain the mixture into the chilled Sauvignon Blanc wine glass.
4. Top with Prosecco:
• Slowly pour 3.5 oz Mionetto Prosecco DOC over the back of a spoon to preserve carbonation.
5. Garnish:
• Carefully place 1 edible flower on top of the cocktail.
• Express 1 circular orange zest over the drink and float it on the surface.
6. Serve immediately, allowing guests to appreciate the aromatic interplay between citrus, florals, and effervescence.
GARNISH
1 edible flower & 1 circular orange zest.
GLASSWARE
Sauvignon blanc wine glass.
Full Name
"Name of Cocktail"
Bar Name in City
Test Recipe
INGREDIENTS
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco vermouth infused with saffron & rose petals (sous vide)
• 1 oz clarified grapefruit & rosemary cordial (agar clarification)
• 3.5 oz Mionetto Prosecco DOC
• 1 edible flower
• 1 circular orange zest
Discover the recipe TEST
METHOD OF PREPARATION
1. Chill the glass:
• Place a Sauvignon Blanc wine glass in the freezer for at least 5 minutes before serving.
2. Mix the base:
• In a mixing glass filled with ice, combine:
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco Vermouth (saffron & rose infused)
• 1 oz Clarified Grapefruit & Rosemary Cordial
• Stir gently for 15 seconds to chill and integrate flavors.
3. Strain:
• Double strain the mixture into the chilled Sauvignon Blanc wine glass.
4. Top with Prosecco:
• Slowly pour 3.5 oz Mionetto Prosecco DOC over the back of a spoon to preserve carbonation.
5. Garnish:
• Carefully place 1 edible flower on top of the cocktail.
• Express 1 circular orange zest over the drink and float it on the surface.
6. Serve immediately, allowing guests to appreciate the aromatic interplay between citrus, florals, and effervescence.
GARNISH
1 edible flower & 1 circular orange zest.
GLASSWARE
Sauvignon blanc wine glass.
Full Name
"Name of Cocktail"
Bar Name in City
Test Recipe
INGREDIENTS
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco vermouth infused with saffron & rose petals (sous vide)
• 1 oz clarified grapefruit & rosemary cordial (agar clarification)
• 3.5 oz Mionetto Prosecco DOC
• 1 edible flower
• 1 circular orange zest
Discover the recipe TEST
METHOD OF PREPARATION
1. Chill the glass:
• Place a Sauvignon Blanc wine glass in the freezer for at least 5 minutes before serving.
2. Mix the base:
• In a mixing glass filled with ice, combine:
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco Vermouth (saffron & rose infused)
• 1 oz Clarified Grapefruit & Rosemary Cordial
• Stir gently for 15 seconds to chill and integrate flavors.
3. Strain:
• Double strain the mixture into the chilled Sauvignon Blanc wine glass.
4. Top with Prosecco:
• Slowly pour 3.5 oz Mionetto Prosecco DOC over the back of a spoon to preserve carbonation.
5. Garnish:
• Carefully place 1 edible flower on top of the cocktail.
• Express 1 circular orange zest over the drink and float it on the surface.
6. Serve immediately, allowing guests to appreciate the aromatic interplay between citrus, florals, and effervescence.
GARNISH
1 edible flower & 1 circular orange zest.
GLASSWARE
Sauvignon blanc wine glass.
Full Name
"Name of Cocktail"
Bar Name in City
Test Recipe
INGREDIENTS
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco vermouth infused with saffron & rose petals (sous vide)
• 1 oz clarified grapefruit & rosemary cordial (agar clarification)
• 3.5 oz Mionetto Prosecco DOC
• 1 edible flower
• 1 circular orange zest
Discover the recipe TEST
METHOD OF PREPARATION
1. Chill the glass:
• Place a Sauvignon Blanc wine glass in the freezer for at least 5 minutes before serving.
2. Mix the base:
• In a mixing glass filled with ice, combine:
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco Vermouth (saffron & rose infused)
• 1 oz Clarified Grapefruit & Rosemary Cordial
• Stir gently for 15 seconds to chill and integrate flavors.
3. Strain:
• Double strain the mixture into the chilled Sauvignon Blanc wine glass.
4. Top with Prosecco:
• Slowly pour 3.5 oz Mionetto Prosecco DOC over the back of a spoon to preserve carbonation.
5. Garnish:
• Carefully place 1 edible flower on top of the cocktail.
• Express 1 circular orange zest over the drink and float it on the surface.
6. Serve immediately, allowing guests to appreciate the aromatic interplay between citrus, florals, and effervescence.
GARNISH
1 edible flower & 1 circular orange zest.
GLASSWARE
Sauvignon blanc wine glass.
Full Name
"Name of Cocktail"
Bar Name in City
Test Recipe
INGREDIENTS
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco vermouth infused with saffron & rose petals (sous vide)
• 1 oz clarified grapefruit & rosemary cordial (agar clarification)
• 3.5 oz Mionetto Prosecco DOC
• 1 edible flower
• 1 circular orange zest
Discover the recipe TEST
METHOD OF PREPARATION
1. Chill the glass:
• Place a Sauvignon Blanc wine glass in the freezer for at least 5 minutes before serving.
2. Mix the base:
• In a mixing glass filled with ice, combine:
• 0.5 oz Tanqueray Flor de Sevilla Gin
• 0.25 oz Giffard Pamplemousse Liqueur
• 0.75 oz Bianco Vermouth (saffron & rose infused)
• 1 oz Clarified Grapefruit & Rosemary Cordial
• Stir gently for 15 seconds to chill and integrate flavors.
3. Strain:
• Double strain the mixture into the chilled Sauvignon Blanc wine glass.
4. Top with Prosecco:
• Slowly pour 3.5 oz Mionetto Prosecco DOC over the back of a spoon to preserve carbonation.
5. Garnish:
• Carefully place 1 edible flower on top of the cocktail.
• Express 1 circular orange zest over the drink and float it on the surface.
6. Serve immediately, allowing guests to appreciate the aromatic interplay between citrus, florals, and effervescence.
GARNISH
1 edible flower & 1 circular orange zest.
GLASSWARE
Sauvignon blanc wine glass.
Don't miss the live finale!
On June 2nd in Las Vegas, the five finalists will go head-to-head for the ultimate title.
That night, we'll crown both the People's Choice Winner and the Overall Winner.
stay tuned!
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