Carbonatix Pre-Player Loader

Audio By Carbonatix

INGREDIENTS

½ oz. Trenel crème de pêche de vigne
½ oz. Disaronno amaretto
2½ oz. Prosecco (I used Nino Franco Rustico.)
2½ oz. Moscato (I used Saracco.)
Star anise for garnish

PREPARATION

• Chill a Champagne flute.

• Add the crème de pêche de vigne and amaretto.

• Top off with the Prosecco and Moscato.

• Garnish with the star anise.

This article appears in Jun 1-30, 2008.

Subscribe!

Sign up. We hope you like us, but if you don’t, you can unsubscribe by following the links in the email, or by dropping us a note at pr@saucemagazine.com.