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Ingredients
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Cocktail Base
Fruit & Fresh
Sweetener & Acid
Ice & Finish
Method
Prep
Chill & Prep Fruit
Chill a coupe or old-fashioned glass in the freezer for 5–10 minutes. Thinly slice 3 cucumber rounds and pit 2 black cherries (reserve one cherry for garnish). Segment a tangerine and squeeze fresh tangerine juice until you have 0.75 oz. Measure out lemon juice and simple syrup.
Build & Shake
In a cocktail shaker, muddle 2 thin cucumber slices and 1 pitted black cherry gently — just enough to release juice and aroma, not to pulverize. Add 1.5 oz Montenegro amaro, 0.75 oz fresh tangerine juice, 0.25 oz fresh lemon juice, and 0.25 oz simple syrup. Fill the shaker with ice, cap, and shake vigorously for 12–15 seconds until well chilled.
Strain & Top
Double-strain the shaken mixture into the chilled glass over a large ice cube (or without ice if using a coupe). Gently top with 2 oz chilled Prosecco or another light sparkling wine (labelled here as Bologna-style blanche) to add effervescence. Stir once gently with a bar spoon to integrate the bubbles without flattening them.
Garnish & Serve
Thread a tangerine segment and the reserved pitted black cherry onto a small cocktail pick and rest across the rim. Add one thin cucumber slice inside the glass for visual contrast, and express the oils from an orange or tangerine twist over the surface, then drop the twist into the drink. Serve immediately.