Winter Mist Recipe
Rose Port Wine, Rhubarb Amaro, Creme de Cassis, Tonic, Fresh Saffron-Orange Bitters, Cava
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Ingredients
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Base spirits and liqueurs
Mixers and finish
Method
Preparation and build
- 1
Chill a highball glass by placing it in the freezer for a few minutes or filling with ice to frost, then discard the ice.
- 2
In a mixing glass, combine 60 ml Rose Port wine, 30 ml Rhubarb Amaro, and 15 ml Creme de Cassis.
- 3
Add plenty of ice to the mixing glass and stir until well chilled, about 20 seconds.
- 4
Strain the chilled mixture into a highball glass filled with fresh ice.
- 5
Top with 90 ml tonic water.
- 6
Gently add 120 ml Cava to preserve some effervescence.
- 7
Add 2 dashes saffron-orange bitters.
- 8
Give the cocktail a gentle stir to integrate the layers and distribute the bitters.
