- 1 ounce El Silencio Espadin
- 3/4 ounce White Honey Syrup (3 parts white raw honey & 1 part hot water)
- 1/2 ounce lemon juice
- 1/2 ounce white grapefruit juice
Shake ingredients with ice and strain into a champagne flute. Top up with Champagne and garnish with a white grapefruit peel.
Recipe by Marcos Tello, national mixologist for El Silencio.