Bottega Gold Recipe

Chill glass

Place a coupe or Nick & Nora glass in the freezer for at least 10 minutes or fill with ice water while you prepare the cocktail to ensure it's very cold.

Prepare ice

If using a rocks glass, prepare one large clear ice cube or sphere and set aside. For a coupe/Nick & Nora, no large cube is needed.

Combine spirits

In a mixing glass filled halfway with ice, pour 2 tbs top-shelf vodka, 1 tbs aged Italian vermouth, 1/2 tbs limoncello, 1/2 tbs fresh lemon juice, and 1/4 tbs simple syrup. Optionally add 1 dash orange bitters for extra aromatic depth.

Stir & dilute

Stir the mixture briskly for 20–30 seconds until well chilled and slightly diluted (you should notice the mixing glass frosting). This ensures balance and silkiness.

Strain

Discard ice/water from the chilled glass. Fine-strain the stirred mixture into the chilled coupe (or into a rocks glass over the large ice cube).

Add sparkle

Gently top the cocktail with 3 oz chilled Champagne or dry Prosecco. Pour slowly along the side of the glass to maintain effervescence and avoid excessive foaming.

Gold leaf garnish

Using clean tweezers or a micro spatula, carefully place tiny pieces of edible gold leaf onto the surface of the cocktail. The gold will float and create the signature Bottega Gold look. Start with 1–2 small flakes and add more to taste; avoid overdoing it.

Express lemon and serve

Express the lemon twist over the drink to release oils, rub the rim if desired, and drop the twist into the cocktail as garnish. Serve immediately while effervescent.