This recipe comes to us from Seattle’s Turo restaurant, via cocktailian author Gaz Regan. The original recipe calls for Prosecco, but it’s lovely with any dry white sparkling wine.
This recipe comes to us from Seattle’s Turo restaurant, via cocktailian author Gaz Regan. The original recipe calls for Prosecco, but it’s lovely with any dry white sparkling wine.
Shake everything but the sparkling wine with ice – including the lemon twist! A lemon “twist,” by the way, is a strip of lemon peel. This drink really benefits from a wide section of peel – just try not to get too much white pith with it.
Strain into a champagne flute and top with the sparkling wine.
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