 | The Hazy Brunch1 drink Tom and George, Students of Jonathan Pogash Cocktail Lab |
| • | 1 1/2 oz. pisco |
| • | 1 1/2 oz. prosecco |
| • | 3/4 oz. The Perfect Purée Mandarin Tangerine Concentrate, thawed |
| • | 1 1/2 oz. fresh orange juice |
| • | Mint leaves |
| Method: | |
| 1. | Slap the mint and add it to mixing glass with the pisco, Mandarin/Tangerine Concentrate and fresh orange juice. Shake well with ice. Strain into champagne flute and top with the prosecco. Garnish with a floating raspberry. |