- 1 ounce Amaro Nonino
- 1/2 ounce Cognac, preferably Pierre Ferrand 1840
- 1/2 ounce honey syrup (2 teaspoons honey mixed with 1 teaspoon warm water)
- 1/2 ounce fresh lemon juice
- 1 1/2 ounces chilled sparkling rosé wine
How to make this recipe
- In a cocktail shaker, combine the Amaro, Cognac, honey syrup and lemon juice. Fill the shaker with ice and shake well. Strain into a chilled flute and top with the sparkling wine.
Contributed By Joaquin Simo Photo © Lucas Allen