• 2 oz of Esprit-d’Italie
  • 3 oz of alcohol-free sparkling wine
  • 1 oz of grapefruit and rosebud syrup
  • ½ oz of lemon juice
  • Garnish : a thin slice of dried or fresh grapefruit and a rosebud


  1. Pour the lemon juice, syrup and the Esprit-d’Italie into a cocktail glass.
  2. Add ice cubes and the sparkling wine.
  3. Stir with a spoon.
  4. Garnish with the grapefruit slice and the rosebud.




This cocktail has been created for the SAQ. To prepare the grapefruit and rosebud syrup: In a saucepan, simmer 1 cup of water, ½ of dried rosebuds and the zest and juice of a grapefruit over low heat for about 10 minutes. Once the water is nicely infused, strain and add 1 cup of sugar. After the sugar has dissolved, bottle and refrigerate the syrup.

A recipe from

Maxime Boivin

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