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Orange blossom honey is a staple behind the bar of San Francisco's Beretta and is put to perfect use in this luscious and effervescent cocktail.
1 1/2 oz. añejo rum
3/4 oz. fresh lime juice
1 oz. honey syrup (1 part honey to 1 part water)
1 oz. prosecco
Ice cubes
Tools: shaker, strainer, eyedropper
Glass: coupe
Garnish: eyedropper of Angostura bitters, mint leaf
Combine rum, lime juice, syrup and ice in shaker. Shake vigorously. Strain into glass and top with prosecco. Garnish by dragging mint leaf through bitters to create an attractive design, then laying mint leaf on top.
Thad Vogler for Beretta, San Francisco
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