The Champagne Etoile


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


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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