Prosecco Cobbler

By Mionetto Master Mixologist, Justin Noel

Ingredients

- 1 lemon peel
- 1 orange peel
- .5 oz simple syrup
- 4 oz Mionetto Prestige Prosecco DOC Treviso Brut
- 4-5 dashes Peychaud’s bitters
- seasonal berries for Garnish

Glassware: highball
Ice: cubed/cobbled

Preparation

1. In a highball, add lemon peel, orange peel and simple syrup.
2. Lightly muddle contents.
3. Add crushed or cobbled ice to top of glass.
4. Top with Mionetto Prosecco.
5. Top with 4-5 dashes of Peychaud’s bitters.
6. Top with more crushed ice.
7. Garnish with seasonal berries.