25ml limoncello
25ml ginger liqueur (we use Giffard Ginger of the Indies)
2 tsp finely grated fresh ginger
20ml fresh lemon juice
Champagne, to top
Pickled ginger (pink, ideally), to garnish
Shake the limoncello, ginger liqueur and pulp, and lemon juice over ice, and strain into a chilled flute. Top with champagne and garnish with pickled ginger petals scrunched up into a flower shape.
