 | Toil & Trouble1 drink David Olinger, David Mixes, IL; Photo by David Olinger |
| • | 1 oz. German Mulled Wine |
| • | 1/4 oz. Campari |
| • | 1/2 oz. The Perfect Purée Blood Orange Concentrate, thawed |
| • | 1/2 oz. Spiced Vanilla Syrup |
| • | 1 oz. Prosecco |
| For the Spiced Vanilla Syrup: | |
| • | Brown sugar |
| • | French vanilla pod |
| • | Cinnamon stick |
| Method for the Spiced Vanilla Syrup: | |
| Bring to boil with 1:1 water/sugar ratio while stirring in cinnamon and vanilla. Once sugar dissolves, remove from heat. | |
| Method for the cocktail: | |
| Combine all ingredients except Prosecco into a shaker tin. Add ice and shake vigorously for 15-20 seconds. Strain into chilled coupe glass. Top with Prosecco and garnish with fresh rosemary sprig. | |