Ingredients:
- Honey syrup as needed, plus 2 tsp.
- Vanilla rimming sugar
- 1 1/2 fl. oz. (45 ml) cognac
- 1/2 fl. oz. (15 ml) fresh lemon juice
- 1 1/2 fl. oz. (45 ml) yuzu-Meyer lemon cocktail mixer
- 2 lemon peel strips
- Prosecco as needed
Directions:
Coat the rims of 2 flutes with honey syrup, then dip in rimming sugar.
In a cocktail shaker, stir together the cognac, lemon juice, the 2 tsp. honey syrup and the cocktail mixer. Divide between the flutes and place a lemon peel strip in each one. Top with Prosecco and serve. Serves 2.
Recipe by Anna Kovel, Food Stylist.