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Ingredients
- 1 ounce Amara Arancia
- 1/2 ounce simple syrup
- 2 dashes Peychaud’s bitters
- Ice
- 1 ounce sparkling wine
- A splash of club soda
- A large strip of orange zest
Directions
- Add 1 oz. Amara Arancia (blood orange liqueur), 1/2 oz. simple syrup, and 2 dashes Peychaud’s bitters to a cocktail shaker. Fill with ice. Shake until well chilled, then strain into a wineglass filled with ice. Top with 1 oz. sparkling wine and a splash of club soda, and gently stir. Using a peeler, remove a large strip of zest from an orange. Twist zest over glass, and drop in.
Note
- Recipe by Patrick Bransfield from Bloomsday Cafe in Philadelphia.