Sicilian Nightcap Recipe

Prepare glass

Chill a coupe or Nick & Nora glass by filling it with ice water while you build the cocktail, or place it in the freezer for several minutes.

Combine base

In a cocktail shaker, add 2 oz of the house amaro blend, 0.5 oz fresh orange juice, 0.25 oz simple syrup, and 2 dashes of orange bitters.

Shake

Add 6 ice cubes to the shaker. Vigorously shake for 10–15 seconds until the shaker is well chilled and slightly frosted.

Strain and top

Dump the ice water from the chilled glass. Double-strain the shaken mixture into the chilled glass to remove fine ice chips. Immediately top with 3 oz of cold Prosecco poured gently down the side of the glass to preserve carbonation.

Add ice (optional)

If serving in a rocks glass instead of a coupe, add one large ice cube and pour the cocktail over it before topping with Prosecco.

Garnish

Cut a 1-inch wide strip of orange peel. Hold the peel skin-side down over the drink and use a lighter or match to quickly flame the oils toward the surface (brief flash is enough). Rub the rim with the peel and drop it into the drink as garnish.

Serve

Serve immediately while the Prosecco is still fizzy. The expected balance is herbal-bitter from the amaro, bright citrus from the orange juice and bitters, and sparkling lift from the Prosecco.