This recipe was developed by Frank Bonanno, chef-owner of the Green Russell bar in Denver, Colorado. He explains: "With a nod to our favorite Colorado spirits company, we use Leopold whiskey, Domaine De Canton, fresh lime, and Prosecco, topped with Fernet Branca. It's a beautifully layered and balanced cocktail, refreshing to drink, with bit of a kick, and lovely to behold."
The Bitter End
To make this drink, mix equal parts Leopold Whiskey and Domaine De Canton ginger liquer. Top with fresh lime juice and Prosecco, finished with a quarter-ounce of Fernet Branca. (Pour it over a spoon to float the bitter liqueur on top of the other ingredients.)
