• 1 sugar cube
  • 1 Driscoll’s Rosé Strawberry™, hulled and halved
  • 1 1/2 Ounces pink gin, such as Malfy
  • 3 Ounces sparkling rosé wine, well chilled
  • 1 long strip of lemon zest
  1. PLACE 1 sugar cube into a champagne flute.
  2. ADD half of one Rosé Strawberry™.
  3. ADD 1 ½ ounces pink gin.
  4. ADD 3 ounces chilled sparkling rosé wine.
  5. ADD a long strip of lemon zest.
  6. GARNISH edge of glass with remaining half of the strawberry.
  7. SERVE immediately.