Juliet & Romeo Recipe

Chill glassware

Place a champagne coupe or flute in the freezer for 5–10 minutes or fill it with ice water while you prepare the cocktail to ensure the finished drink is cold.

Juice citrus

Roll the blood orange and lemon on the counter to loosen juices. Cut and squeeze enough blood orange to yield 1 fl oz (about 1 small blood orange) and a lemon to yield 0.25 fl oz. Strain if needed to remove pulp or seeds.

Mix spirits and modifiers

In a mixing glass filled with ice, combine 1 fl oz rye or bourbon, 0.5 fl oz St. Germain, 0.25 fl oz fresh lemon juice, and 0.25 fl oz simple syrup. Stir briskly for 15–20 seconds until well chilled and slightly diluted.

Combine with blood orange and sparkling wine

Strain the stirred mixture into the chilled coupe or flute (discard ice water if used). Add 1 fl oz freshly squeezed blood orange juice. Top gently with 6 fl oz prosecco or dry sparkling wine — pour slowly down the side to preserve bubbles.

Express the oils from the lemon peel over the surface of the cocktail by holding the peel skin-side down 2–3 inches above the glass and giving it a quick twist. Rub the peel around the rim if desired.

Float or drop in a blood orange wheel or place a thin blood orange twist on the rim. Serve immediately.