La Luciole

Chill a champagne flute in advance to ensure optimal serving temperature.

Fill a cocktail shaker with ice to create a frosty environment for your ingredients.

Add the ginger liqueur, orange liqueur, and freshly squeezed lime juice to the shaker.

Shake the mixture vigorously until well chilled.

Strain the shaken ingredients into the chilled champagne flute, ensuring a smooth and refined pour.

Gently pour the cava into the flute, allowing it to mix naturally.

Finish by adding a few drops of blue curaçao to create a striking visual effect.