The Bitter End

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

"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." —Frank Bonanno, chef/owner, The Green Russell, Denver, Colorado See the recipe for the Bitter End » Back to 7 Festive Champagne Drinks »Frank Bonanno

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.)