French Rose

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)
  • 1-½ 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.

Published on July 12, 2010
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