- 6 oz Torresella Prosecco Rosé
- 4 tsp Balsamic-Peach Jam
- 3 tbsp Lemon Juice
- 2 tbsp Aperol
- 1 tsp Basil Oil
- Garnish: Basil Sprig
For the Cocktail:
Add all ingredients, minus the Prosecco Rosé, into a cocktail shaker. Shake well and strain evenly into two tall collins glasses filled with ice. Top each with about 3 oz of Prosecco Rosé and garnish with a fresh basil sprig.
For the Balsamic-Peach Jam:
Mix one tbsp of peach jam with one tsp of red balsamic vinegar in a small cup. Blend well, pour into a small container, and store in your refrigerator until it’s ready to use! You can use it for your cocktail or your choice of charcuterie.
For the Basil Oil:
Another easy recipe to execute and a great additive to any platter! Grab a clean jar and add about 1.5 cups of fresh basil leaves and 12 ounces of extra virgin olive oil. Seal it with a lid, store it in a dry, cool area and let it sit overnight. The longer it sits, the better it tastes!
Recipes created by mixologist Joshua Labrada