Pisco, the South American brandy made from grapes, adds a floral, citrusy kick to this sparkling cocktail made with Lillet Rosé and champagne, based on one served at Manhattan bar The Peacock. We like a dry but fruity rosé for the topper; here, we’ve used Moët & Chandon’s Chandon Rosé, which adds juicy apricot and raspberry notes without bringing too much sweetness.
- 1 oz. Lillet Rosé
- 1⁄2 oz. pisco
- 3 green grapes, plus more for garnish
- Sparkling rosé, such as Chandon Rosé, to top
- Muddle Lillet, pisco, and 3 grapes in a cocktail shaker; fill with ice and shake vigorously. Strain into a champagne flute; top with rosé and garnish with grapes.