The Hazy Brunch

1 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
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.