This recipe appears in:Favorite Brunch Drinks: How to Make The Blur from Nopa in San Francisco
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.
- 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.