Livorno Fizz Recipe

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
Glass: coupe
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