Join thousands of like-minded professionals and cocktail enthusiasts, receive our weekly newsletters and see pages produced by our community for fellow Discerning Drinkers.
Serve in a Coupe glass
1 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
3⁄4 oz | Punt E Mes vermouth amaro |
1⁄6 oz | Monin Grenadine Syrup |
3 dash | Peychaud's or other Creole-style bitters |
1 1⁄2 oz | Fiol Extra Dry Prosecco |
Garnish: Flamed orange zest twist (discarded) & skewered Luxardo Maraschino Cherry
STIR first 4 ingredients with ice and strain into chilled glass. TOP with sparkling wine.
Recipe contains the following allergens:
Originally topped with lambrusco, I've opted for prosecco but some, like me, may prefer champagne or other brut sparkling wine. Whichever you choose, the result is cognac-laced bittersweet herbal and lightly vivacious aperitivo or digestivo.
Adapted from a recipe that originated in 2008 at Milk & Honey in New York City, USA.
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
Join the discussion
Showing 2 comments for Rome is Burning.
See discussion in the Forum