Cia Bello

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Credit: Scott Syverson, Bar Manager, Springs Orleans, The Mining Exchange Hotel, Colorado Springs, Colo.
The National Culinary Review, July/August 2013

Ingredients

1 oz. pear puree
¾ oz. Chopin vodka
¾ oz. St. Germain elderflower liqueur
Lunetta prosecco
Orange or lemon twist

Instructions

Method: Shake pear puree, vodka and elderflower liqueur with ice. Strain into champagne flute; top with prosecco. Garnish with orange or lemon twist.

Tags

Beverage, The National Culinary Review, Vegetarian

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Association of Nutrition & Foodservice Professionals