- 2 tsp angostura bitters
- 2 sugar cubes
- 1 oz. limoncello
- 7 oz. prosecco
Plate 1 tsp of the bitters in each of 2 champagne flutes. Place a sugar cube in each flute.
Top up with 1/2 oz. of limoncello in each glass and then pour in the prosecco.
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Plate 1 tsp of the bitters in each of 2 champagne flutes. Place a sugar cube in each flute.
Top up with 1/2 oz. of limoncello in each glass and then pour in the prosecco.