| 1 1/2 fl oz | Rémy Martin V.S.O.P. cognac |
| 3/4 fl oz | Punt E Mes vermouth amaro |
| 1/6 fl oz | Monin Grenadine Syrup |
| 3 dash | Peychaud's or other Creole-style bitters |
| 1 1/2 fl oz | Fiol Extra Dry Prosecco |
Read about cocktail measures and measuring.
Garnish:
Flamed orange zest twist (discarded) & skewered Luxardo Maraschino Cherry
How to make:
STIR first 4 ingredients with ice and strain into chilled glass. TOP with sparkling wine.
Allergens:
Recipe contains the following allergens:
- Punt E Mes vermouth amaro – Sulphur Dioxide/Sulphites
- Fiol Extra Dry Prosecco – Sulphur Dioxide/Sulphites
Strength & taste guide:
Review:
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.
History:
Adapted from a recipe that originated in 2008 at Milk & Honey in New York City, USA.
Nutrition:
One serving of Rome is Burning contains 180 calories.
Alcohol content:
- 1.5 standard drinks
- 17.9% alc./vol. (35.8° proof)
- 21.2 grams of pure alcohol
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.
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