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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.