This prosecco sparkling wine creation of Chef Jennifer Newbury is the house cocktail at her acclaimed Fortunato restaurant in Chicago. Newbury uses an Italian wine, Prosecco ‘Rustico’ Nino Franco, but any dry champagne will do.
- 1 cup sugar
- 1 cup water
- 4 whole cloves
- 15 whole black peppercorns
- 20 fresh sweet basil leaves
- 10 fresh spearmint leaves
- 1 bottle Prosecco or other dry sparkling wine, chilled
- Bring sugar, water, cloves and peppercorns to a boil in a medium-sized saucepan. Remove from heat. Stir in basil and mint. Let sit for 20 minutes.
- Pour through a strainer and allow to cool completely. The syrup can be made in advance and refrigerated for several days.
- To make each cocktail, pour about 1½ ounces of syrup (or to taste) into a tall champagne glass. Top with Prosecco and serve immediately.
Leah A. Zeldes is food editor of Chicago’s Lerner Newspapers.
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