The sweet joy of morning cocktails so perfect for brunch.
Ingredients
- 2 ounces Lillet Rouge Aperitif
- 1½ ounces Szechwan Peppercorn Basil Lemonade (see link below)
- 5 dashes Cherry Bark Cocktail Bitters
- Prosecco
- Dehydrated pear slice, for garnish
Preparation
Add all ingredients (Szechwan Peppercorn Basil Lemonade) except prosecco to shaker. Add ice and shake vigorously. Strain into champagne flute. Top with prosecco.
Recipe courtesy of Amy Renee Sawyer, Bartender, The Garden Table, Mass Ave.
