3/4 oz Simple Syrup
3/8 oz Lime Juice
3/8 oz Grapefruit Juice
1/4 oz Green Chartreuse
Shake with ice and strain into a Champagne flute. Top with ~1 oz sparkling wine (Gruet Brut) and garnish with a mint leaf.
Two Tuesdays ago, I decided to make a drink that was served along with the Red Rot Cocktail for a Roaring Twenties event at the Boston Athenaeum back in 2007. The recipe, Flowers for Murphy, was created by Tom Schlesinger-Guidelli who was working at Eastern Standard at the time.