Our café team continues to create festive cocktails to add to the menu archives for The Factory Café. This cocktail speaks to two different demographics: whiskey drinkers and wine lovers. Follow the recipe below and make your own at home.
In this Prosecco cocktail, we channeled the taste of a Manhattan to create a brunch-appropriate drink by using fresh satsuma juice, Jack Rudy Aromatic Bitters, and Tippleman’s Burnt Sugar Syrup with a hint of rosemary.
2 dashes Jack Rudy Aromatic Bitters
2 tablespoons satsuma juice or orange juice
1/5 tablespoon rosemary-infused Tippleman’s Burnt Sugar Syrup
3 oz of Prosecco
Put 2 dashes of Jack Rudy bitters in a 6-oz. glass and swirl to coat the bottom of the glass.
In a shaker filled with ice, combine satsuma juice and rosemary-infused burnt sugar syrup. Shake until ingredients are mixed together and cold.
Strain the satsuma mixture into the glass, top with Prosecco, and enjoy.
ROSEMARY-INFUSED BURNT SUGAR SYRUP
Muddle 3 rosemary springs with 2 oz. Burnt Sugar Syrup until fragrant. This should make enough infused syrup for 8 cocktails.