You've seen bubbly brunch drinks before, but this tart lime variation, served at San Francisco's Nopa (one of our favorite Bay Area brunch spots) is a bit unusual, made with herbal Green Chartreuse and maraschino liqueur to sweeten.
The Blur from Nopa
About This Recipe
|Yield:||makes 2 cocktails|
|Active time:||5 minutes|
|Total time:||5 minutes|
|Special equipment:||cocktail shaker and strainer|
|This recipe appears in:||Favorite Brunch Drinks: How to Make The Blur from Nopa in San Francisco|
- 1 1/2 ounces Green Chartreuse
- 1 1/2 ounces Maraska Maraschino liqueur
- 1 1/2 ounces freshly squeezed lime juice, from 1 to 2 limes
- Cava or other dry sparkling wine
Add Chartreuse, maraschino, and lime to a cocktail shaker and fill with ice. Shake until well chilled, about 15 seconds. Strain into two Champagne flutes, dividing evenly. Top each flute with Cava and serve.