Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Place a flute or coupe in the freezer for a few minutes or fill with ice to chill. In a mixing glass or small pitcher, add the orange liqueur (0.5 oz) and fresh lemon juice (0.25 oz). Add the simple syrup (0.25 tsp) if you prefer a touch of sweetness. Stir gently to combine.

Chill and combine

Remove the glass from the freezer or discard the ice. Slowly pour 5 oz of well-chilled dry Prosecco into the mixing glass/pitcher over the liqueur-lemon mixture. Pour gently to preserve carbonation; stir once very gently with a bar spoon (one slow turn) to integrate without flattening the bubbles.

Add Prosecco

Taste briefly and adjust sweetness: if the drink feels too tart, add a fraction more simple syrup (another 1/4 tsp) and stir once gently.

Prepare the garnish by cutting a lemon twist or thin wheel. Express the lemon twist over the top of the drink by holding it skin-side down and giving it a quick twist to release oils, then rub the rim of the glass with the peel for extra aroma. Drop the twist or wheel into the flute.

Optional: slap a fresh basil leaf or rosemary sprig between your palms to release aromatics and lay it gently on the surface of the Prosecco as a fragrant garnish.

dry Prosecco (well chilled)

orange liqueur (e.g., Cointreau)

fresh lemon juice

simple syrup (1:1 sugar to water)

fresh lemon twist or wheel

optional: fresh basil leaf or small sprig of rosemary

ice (for chilling glass or shaker)

Santa Maria Dry Prosecco

Make Santa Maria Dry Prosecco Recipe in just 6m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Santa Maria Dry Prosecco

Descriptors

Tasting Notes

Food Pairings

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