FRENCH 52 COCKTAIL
This isn't my recipe - I stumbled across it on line but a few have asked that I post it as a recipe so it can be pinched - so...here ya go. http://food52.com/collections/330714-tipples?collectable_type=recipe&from_collection_membership=1 Prep time does not include cooling time for the wine syrup.
Provided by Renée G. @DuchessofCork
Categories Cocktails
Number Of Ingredients 14
Steps:
- Make the wine syrup: Add all ingredients for the syrup to a small saucepan over medium heat. Heat, stirring often, until sugar is dissolved and syrup starts to bubble a little (about 5 minutes). Allow to cool to room temperature. Strain and refrigerate. (I'm guessing this stuff will keep a few weeks in the fridge.)
- Add all ingredients except the Prosecco and the garnish to a cocktail shaker filled with ice. Shake until very cold. Fine strain into a chilled flute or coupe. Top with Prosecco, garnish with the twist, and serve.
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