A 2007 trip to the farmers market inspired Chef Mark Peel of Campanile in Los Angeles and a mixologist. The sparkling wine topper introduces the ever-present champagne element of brunch in a new, refreshing way. -Lesley Jacobs
- 1 ounce fresh squeezed pink grapefruit juice
- ½ ounce simple syrup
- 3 whole strawberries (2 finely chopped/ 1 for garnish)
- 1½ ounces silver rum
- ½ ounce Frangelico
- ¼ ounce Aperol
- 4 dashes Peychaud's Bitters
- Sparkling wine (preferably Szigeti Grüner Veltliner Sekt)
To prepare the cocktail: Place all ingredients (except sparkling wine) in cocktail shaker. Add ice to the shaker. Shake vigorously for 15 full seconds.
To serve: Strain into a cocktail glass. Float sparkling wine on top and let it bubble. Gently garnish with thinly sliced strawberry or mint sprig (so it floats). Makes 1 cocktail.