Base: mix 1, 2, 3 en 4 en keep cool in the fridge.
Finish: pour the base in 4 pre-cooled champagne or martini glasses and add some ice blocks or crushed ice. Put in some rosemary and finish your cocktail with some sparkling wine (how much? Depends on your taste)
Recipe: Frederik Nerinckx (Sommelier - restaurant Boury)