The Monferrato feels like an ancestral cocktail, but it’s actually a fresh new(-ish) recipe from master mixologist Leo Robitscheck, at NYC’s NoMad Bar.
The citrusy base of Cocchi Americono (a white wine apéritif) and triple sec is gorgeous against the light, bubbly sparkling wine – but it’s really the bitter that steal the show here, bringing a warm cinnamon spice that somehow makes the drink as comforting as it is refreshing.
Stir all ingredients (except the sparkling wine) with ice. Strain into a flute glass and top with the sparkling wine. Express an orange twist over the glass and discard the twist.
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