Recipe compliments of chef Ofentse Morake from The Maslow Hotel. Blend the parsley, basil, mint, garlic, olive oil, and lemon juice in a blender or food processor until smooth. Season with salt to ...
and lemon juice to a cocktail mixer with ice and shake generously. Strain into a champagne flute. Top off with rosé. Stir in a pinch of cocktail glitter (optional). Garnish with a lemon twist. 1.5 oz ...