- 3 mint leaves
- 1/2 ounce Cynar (artichoke liqueur)
- 1/2 ounce fresh lime juice
- 3 ounces chilled Prosecco
- 1/2 ounce Mint Syrup
How to make this recipe
- In a pint glass, muddle the mint leaves with the Mint Syrup. Add ice and the Cynar, lime juice and Prosecco and stir well. Strain into a chilled flute.
Contributed By Francine Stephens