½ part Maple Syrup
2 parts Champagne
Method:Add all ingredients to an Absolut Elyx Copper Cocktail Balloon over cubed ice and stir gently to combine. Top with more ice and garnish with red currants, bay leaf and rosemary sprig.
Media Noche
1.5 oz. Chilled Café’ Bustelo Espresso Shot
½ oz. Simple Syrup
Glassware: Martini
Garnish: Shaved Chocolate Ribbons
Method: Add D’USSE Cognac, Expresso, Simple Syrup and Half & Half into a shaker with ice. Shake and strain into a chilled martini glass. Garnish with chocolate shavings.
Winter Spritz
1 oz. Campari
4 oz. Prosecco
Method: Add all ingredients to a stemmed wine glass with ice, garnish with a grapefruit wheel and fresh rosemary sprig.
½ part Maple Syrup
2 parts Champagne
Method: Add all ingredients to an Absolut Elyx Copper Cocktail Balloon over cubed ice and stir gently to combine. Top with more ice and garnish with red currants, bay leaf and rosemary sprig.
Media Noche
1.5 oz. Chilled Café’ Bustelo Espresso Shot
½ oz. Simple Syrup
Glassware: Martini
Garnish: Shaved Chocolate Ribbons
Method: Add D’USSE Cognac, Expresso, Simple Syrup and Half & Half into a shaker with ice. Shake and strain into a chilled martini glass. Garnish with chocolate shavings.
Winter Spritz
1 oz. Campari
4 oz. Prosecco
Method: Add all ingredients to a stemmed wine glass with ice, garnish with a grapefruit wheel and fresh rosemary sprig.