Jeremy Allen combines sweet, herbal Galliano with cranberry juice and prosecco in this festive holiday cocktail.
¾ oz. Galliano
1 oz. cranberry juice
5 oz. brut rosé (Minibar usees Valdo Rosé Brut Vino Spumante)
1 dash Peychaud’s bitters
Tools: shaker, strainer
Garnish: lemon twist
Add the Galliano and cranberry juice to a shaker and shake with ice until chilled. Dash Peychaud’s into a chilled coupe. Strain the Galliano and cranberry mixture into the prepared coupe, then top it all off with prosecco. Garnish.
Jeremy Allen, MiniBar, Hollywood
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