This recipe appears in:5 Festive Sparkling Wine Cocktail Recipes from Chicago Bars
When Josh Pearson of Sepia in Chicago first created this tequila-based drink, it was intended to be served with Australian sparkling wine (south by southwest, get it?). But when supplies of the stuff became unreliable, Sepia switched to Moscato d'Asti as the topper for this ongoing crowd favorite.
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- 2 sprigs rosemary
- 1 1/2 ounces 100% agave reposado tequila
- 1 ounce St. Germain elderflower liqueur
- 1 ounce freshly squeezed juice from 1 lemon
- Dash Fee's Old Fashioned Bitters
- Moscato d'Asti
Muddle rosemary in a cocktail shaker. Add tequila, St. Germain, lemon, and bitters to cocktail shaker. Add ice and shake until well chilled, about 15 seconds. Strain into a Collins glass filled with ice. Top with Moscato d'Asti and garnish with a sprig of rosemary.