Our café team continues to create festive cocktails to serve at 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. Tippleman’s Burnt Sugar Syrup and Jack Rudy Aromatic Bitters are available for purchase at The Factory.
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.
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