Andrew's recette de cocktail
- 1oz Italian White Vermouth infused with fennel seed and apricot preserve
- .75oz Orange Peel & Vanilla simple syrup
- 1 whole Dropper of Spirited Orange Bitters1 Whole Egg
- 3oz Mionetto Prosecco
- Garnish Pizzelle
Method : Dry shake / Wet shake and double strain into chilled coupe glass and garnish with a freshly made pizzelle.
Mystery ingredients: Apricot preserve in the drink. The maple sugar on the garnish pizzelle and the blood orange zest as a aromatic that stays on your hands after drinking as a bright citrus reminder.
Qu'est-ce qui a inspiré la boisson?
Once again a cocktail ode to my childhood at my nonnas house. The love of Italian treats and Italian sparkling. I wanted this drink to show the versatility of Prosecco and this is my happy interpretation of that. A light airy drink that has been made with love. The cocktail is close to dessert like and is a play on the treat pizzelle with the vanilla & anise along with the egg. The Prosecco adds a playful effervescence and balancing acidity making it the star of this drink.