The Parasol

  • Serves

    makes 1 Cocktail


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.


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


Step 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.

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