Cocktail created by Johanny Falvo - winner of Angostura Global Cocktail Challenge France 2014.
Pour the syrup, the Rum and the aromatic bitter in a chilled mixing glass. Stir well, strain in a chilled glass of Champagne and top with the Champagne mousse flavored with grapefruit and 1883 Blackcurrant syrup. Garnish with a gold leaf, a star anise and a rose petal.
To prepare the Champagne mousse: pour 25 cl of Champagne, 10 cl of 1883 Blackcurrant syrup and an egg white in a siphon. Dissolve a leaf of gelatin in 10 cl of hot grapefruit juice and add it in the siphon. Leave the rest in the fridge for an hour.
Alcohol abuse is bad for your health, please consume in moderation.