From Italy, With Love Recipe

Make the orange-coriander honey syrup

In a small saucepan combine 0.5 cups honey and 0.25 cups water. Warm gently over low heat, stirring, until honey dissolves and mixture is uniform (do not boil). Remove from heat.

Add 0.75 cups fresh lemon juice, 0.25 cups fresh orange juice, the lemon zest (1 tsp) and 2 tablespoons fresh coriander (cilantro) stems and leaves to the warm honey mixture. Stir to combine, then let steep for 20 minutes at room temperature so the coriander and citrus aromatics infuse the syrup.

After steeping, strain the syrup through a fine-mesh sieve or cheesecloth into a clean container, pressing gently on solids to extract liquid. Discard solids. Chill the syrup in the refrigerator until cold (about 30 minutes) or use at room temperature if building drinks immediately. This yields roughly 1 cup of syrup; you will use 1 ounce per serving.

Chill a coupe or stemmed glass in the freezer for a few minutes or fill with ice to cool, then discard the ice.

Add 1 cup of ice to a cocktail shaker (or mixing glass) if you prefer to pre-chill and dilute slightly.

Pour 3 oz Lapos N/A Aperitivo, 1 oz of the prepared orange-coriander honey syrup, and 0.5 oz fresh lemon juice into the shaker with ice. Gently stir (or briefly shake if no carbonation will be added in the shaker) for about 10–12 seconds to chill and lightly dilute.

Strain the mixture into the chilled glass, leaving room for bubbles (about 3 oz). Top slowly with 3 oz cold sparkling water or a quality nonalcoholic Prosecco-style sparkling beverage to preserve bubbles and create a gentle effervescence.

Garnish with an orange twist or wheel and a small coriander (cilantro) sprig. Express the orange twist over the drink to release oils before dropping it in. Optionally lightly slap the coriander sprig between your palms to wake its aroma and rest it on the surface.

Serve immediately. Stir gently once with a bar spoon if desired to integrate the foam and bubbles without flattening them.