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Lavolini

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By Tim Keller, beverage director for the Tao Group and Lavo Italian Restaurant & Nightclub in Las Vegas

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Ingredients

  • 1.25 oz passion fruit puree
  • 1/2 oz St-Germain (an elderflower liqueur)
  • 1/4 oz triple sec
  • 3 oz prosecco

Details

Preparation time 10mins
 Cooking time 10mins
 Adapted from essence.com

Preparation

Step 1

1. Combine the puree, liqueur, triple sec & ice in a cocktail shaker.
2. Shake vigorously & strain into a champagne flute.
3. Top w/prosecco.

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