The Parasol

The Parasol

Honey, Lillet, and St. Germain join prosecco in a light, herbaceous, and citrusy brunch drink. See the recipe for the Parasol »Helen Rosner

Bartender Paul McGee of RPM Italian in Chicago shared his recipe for this light, herbaceous, and citrusy brunch drink. This recipe first appeared in the iPad edition of our December 2013 issue with the article Bubblicious.

The Parasol
Bartender Paul McGee of RPM Italian in Chicago shared his recipe for this light, herbaceous, and citrusy brunch drink.
Yield: makes 1 Cocktail

Ingredients

  • 1 tbsp. honey
  • 34 oz. fresh lemon juice
  • 12 oz. Lillet Blanc
  • 12 oz. St. Germain
  • 3 oz. prosecco

Instructions

  1. Combine honey and 1 tbsp. warm water in a cocktail shaker; stir to dissolve honey. Add lemon juice, Lillet, St. Germain, and ice. Shake vigorously and pour into a chilled champagne glass; top with prosecco.