CHAMPAGNE ETOILE

The Champagne Etoile


Ingredients:

1 cup sugar (or 3/4 cup agave)
1 cup water
1 vanilla bean, split and seeds scraped
Bourbon of your liking
Adami Prosecco or sparkling wine, chilled
Lemons, cut into wedges

Procedure:

First, you’ll make the syrup. Combine the sugar, water, bean and seeds in small pot. Bring to a boil over medium heat and cook until the sugar is dissolved. Let cool to room temperature and discard the bean.

For one cocktail, add a shot of bourbon and two tablespoons vanilla bean syrup to a chilled champagne flute. Fill to the top with prosecco. Squeeze lemon juice into glass and drop rind in. Serve.

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