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Pasticcera Spritz
- Bartender: Nate Amato
- Bar: Petit Trois Highland, Los Angeles , United States
Serve in a
Flute glassGarnish:
A half rim of powered sugar blended and a lemon peel expression
How to make:
Build in glass starting with limoncello, amaretto, Orgeat and saline. Give a quick stir to roughly combine and then top with Prosecco.
| 1 1/2 fl oz | Pallini Limoncello liqueur |
| 1/2 fl oz | Giffard Amaretto liqueur |
| 1/4 fl oz | Orgeat (almond) sugar syrup (2:1) |
| 1 dash | Difford's Saline Solution (or merest pinch of salt) |
| 3 fl oz | Prosecco sparkling wine |
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