Apian reviver no:4
- Bartender: adam mclellan
- Bar: MarHall (silante bar) , Bishopton , United Kingdom
Serve in a
Flute glassGarnish:
Rosemary sprig
How to make:
Add all ingredients except prosecco to shaker, hard shake for about 7 seconds.
Double strain into champagne tulip and add 3 large ice cubes.
Top up with 100mls prosecco
| 1 1/6 fl oz | Beesou Bitter Honey Aperitif |
| 5/6 fl oz | Italicus liqueur |
| 2/3 fl oz | Orgeat (almond) sugar syrup (2:1) |
| 2/3 fl oz | Lemon juice (freshly squeezed) |
| 3 1/3 fl oz | Prosecco sparkling wine |
