Adapted from a recipe in the Franny's cookbook, this bittersweet and bubbly drink calls on mint and lime to balance out the intensity of Cynar, an artichoke-based aperitif.
- 5 mint leaves, plus more for garnish
- 1 1⁄4 oz. Cynar
- 1⁄2 oz. fresh lime juice (from about 1 lime)
- 1⁄2 oz. mint-infused simple syrup (see note)
- Sparkling wine, to top
Note: To make mint simple syrup, bring ½ cup water and ½ cup sugar to a boil. Add ¼ cup mint leaves (about 20 leaves) and allow to steep for 3 hours, or overnight. Strain and discard leaves. Syrup will keep, refrigerated, for up to two weeks.