Adapted from a Tim Wells recipe at the Revival Social Club in Chicago, Ilinois.
1.25 oz. NOLET’S Silver Gin
.5 oz. Fruit Lab Hibiscus Liqueur
.25 oz. Lemon Juice
.25 oz. Bar Keep Lavender Bitters
3 oz. Brut Cava or Dry Sparkling Wine
Combine Nolet’s Silver Gin, Liqueur, lemon and bitters in a cocktail tin. Add ice, shake for 3 to 4 seconds, strain into a champagne flute and top with about 3 oz. of Brut Cava. Garnish with fresh blueberries and/or lavender.