By BC Hoffman, Los Angeles, California


  • .5 oz. tequila
  • .5 oz. fresh lemon juice
  • .5 oz. dry Vermouth
  • 2 oz. Mionetto Prosecco DOC Treviso Brut
  • .5 oz. Rose Syrup
  • Tea rose brittle for Garnish

Rose Syrup

  • 8 cups sugar
  • 2 cups water
  • 2 cups rose water

Glassware: flute glass


  1. Prepare the rose syrup: boil sugar, water and rose water until sugar is dissolved. Remove from heat and add an additional ½ cup of rose water.
  2. Combine all ingredients except for Mionetto Prosecco with ice into cocktail shaker and shake.
  3. Strain into flute glass and top with Mionetto Prosecco.
  4. Garnish with tea rose brittle.