Michelangelo

2 oz. Apple/quince puree* 1-1/2 oz. Brandy 1/4 oz. Fresh lemon juice Prosecco Combine ingredients (except prosecco) to a shaker and shake. Strain into a Martini glass and top with prosecco. Garnish with a cinnamon stick. *For Apple/quince puree* Peel and roast six quince and six apples and puree with three tsps. of cinnamon and 1/2 teaspoon of cloves and 1 cup sugar. The mixologists at Bibiana Osteria Enoteca in Washington, DC, created this recipe.…

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