Crafts and Cocktails
4 oz dry sparkling wine
2 oz manzanilla or fino sherry
3 dashes celery bitters
garnish: lemon twist, fennel frond, edible flower
Dash bitters in a coupe or champagne flute. Pour in sherry. Top with sparkling. Express lemon peel oils over the glass. Garnish with lemon twist, fennel frond & edible flower.
Recipe by: Crafts and Cocktails