Angostura Prosecco Cocktail
Only a slight variation on the ‘Classic’ champagne cocktail, this recipe swaps champagne for Prosecco to add a touch of aromatic complexity to this New York favourite.
- 1 sugar cube per glass
- A splash of Angostura bitters
- Chilled Prosecco
- Place a sugar cube at the bottom of each flute and splash with Angostura bitters.
- Fill each glass with Prosecco – the sugar cube should dissolve very slowly to take the edge off the Angostura bitters.