- 1/4 ounce Fernet-Branca (bitter Italian digestif)
- 1 1/2 ounces limoncello
- 1/2 ounce fresh lemon juice
- 3 ounces chilled Prosecco
- Rinse a chilled flute with the Fernet-Branca and pour it out. Fill a cocktail shaker with ice. Add the limoncello and lemon juice and shake well. Strain into the flute and top with the Prosecco.