Carnival Spark

• 1 ounce Champagne
• 1 ounce Mauro Vergano “Luli” Chinato
• ½ ounce lemon cordial
• ½ ounce lemon juice
• ½ ounce gin, preferably Reisetbauer Barrel Aged Blue Gin
• 2 teaspoons crème de violette, preferably Tempus Fugit brand, divided
• Chamomile, for garnish (optional)

Fill a cocktail shaker with ice. Add the first five ingredients and one teaspoon of the crème de violette and shake. Strain into a double Collins glass filled with crushed ice. For the float, hold a spoon, rounded side up, directly over the top of the drink. Pour the remaining crème de violette over the back of the spoon so that it gradually seeps into the ice. Garnish with chamomile, if using.