Put the grapefruit juice and spices in a saucepan over low heat, bring to a simmer, set aside for 1 hour, filter. Add half the weight of liquid (once dissolved) in sugar (2 parts juice to 1 part sugar) and stir until completely dissolved.

01

Double strain into coupe glass.

02

Stir with a barspoon.

03

Top with champagne.

04

Squeeze and add lemon zest for garnish.

05

Add a dash of absinthe (for a twist).

06