French Rose

Rossini alcoholic cocktail with Italian sparkling wine, strawberry puree and ice in champagne glasses, place for text, selective focus

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
  • 陆 ounce simple syrup
  • 3 whole strawberries (2 finely chopped/ 1 for garnish)
  • 1陆 ounces silver rum
  • 陆 ounce Frangelico
  • 录 ounce Aperol
  • 4 dashes Peychaud's Bitters
  • Sparkling wine (preferably Szigeti Gr眉ner 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.

Published on July 12, 2010