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Prosecco julep

ORDER the cocktail called the Refresher at Rustic Canyon restaurant in Santa Monica and the bartender pours freshly squeezed juice into a glass, pops open an icy cold bottle of Prosecco and tops the juice off with the Italian sparkler. ... Read more

Total time: About 10 minutes | Serves 1
  • 2 shiso leaves
  • 1/2 ounce (1 tablespoon) simple syrup
  • 6 ounces chilled Prosecco (spumante)
  • Dash (about 1 teaspoon) bourbon

Step 1In a cocktail shaker, combine the shiso leaves and simple syrup. Press on the leaves with a muddler to break the shiso into very small pieces (flecks, not large pieces). Slowly pour the Prosecco into the shaker, letting the bubbles subside. Strain into a flute glass (you will have small flecks of shiso in the flute glass). Top with bourbon.

Note: From Josh Goldman, assistant sommelier at Bin 8945. The restaurant uses Maker's Mark bourbon for this cocktail. Shiso leaves are available at Asian markets; you can substitute four mint leaves. To make simple syrup, combine equal parts sugar and water in a small saucepan over low heat until the sugar completely dissolves. Allow to cool before using.
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