The Cocchi 75 Recipe
Classics French LEMON PROSECCO RYE Sidecan CONTREAU DOUBLE PEYCHAUDS BITTERS HENNESSEY WEST LEMON Fashion ABSINTHE BLONDE LIME Old HAYDENS BITTERS Daquiri PILAR BASIL ANGUSTUSTURA PAPAS BROTHERS FEES AR BITTERS GRAPE
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Ingredients
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Main Ingredients
Garnish
Method
Preparation
Chill Your Glass
Begin by chilling a coupe glass. You can do this by filling it with ice water and setting it aside while you prepare the cocktail.
Mix the Ingredients
In a shaker, combine the rye whiskey, Cointreau, Peychaud's Bitters, and lemon juice. Fill the shaker with ice and shake vigorously for about 15 seconds until well chilled.
Strain and Add Prosecco
Empty the ice water from the chilled coupe glass. Strain the mixture from the shaker into the glass. Top with the Prosecco, pouring gently to preserve the bubbles.
Add Absinthe
Gently float the absinthe on top of the cocktail by pouring it over the back of a spoon.
Garnish
Garnish the cocktail with a lime wedge, basil leaves, and a dash of Angostura and Hayden's bitters. Finish with a grapefruit peel strip for added aroma.