Orange blossom honey is a staple behind the bar of San Francisco’s Beretta and is put to perfect use in this luscious and effervescent cocktail.
1 1/2 oz. añejo rum
3/4 oz. fresh lime juice
1 oz. honey syrup (1:1)
1 oz. prosecco, chilled
Tools: shaker, strainer, eyedropper
Garnish: eyedropper of Angostura bitters, mint leaf
Combine the rum, lime juice, syrup and ice in shaker. Shake vigorously. Strain into a chilled glass and top with prosecco. Garnish by dragging mint leaf through bitters to create an attractive design, then laying mint leaf on top.
Thad Vogler for Beretta, San Francisco