Garnish:

Express a lemon peel over the top of the cocktail, then garnish with a small sprig of sweet alyssum edible flowers placed gently on top of the ice.

How to make:

Ensure the prosecco is well chilled and place a large block of clear ice into a chilled large wine glass. Add all ingredients except the prosecco into a shaker, add 5 ice cubes ice and shake hard for about 7-8 seconds to chill and achieve controlled dilution. Double strain into the prepared wine glass over the large ice block to ensure a smooth texture. Allow the foam to settle briefly, then gently side-pour the prosecco along the inside of the glass to preserve carbonation and foam. Give 1–2 light stirs around the ice below the foam to integrate. Express a lemon peel over the drink and discard; optionally, rest the peel on the rim or if available garnish with sweet alyssum edible flowers.