Cuisine: Italian
Author: Dominick LaRuffa Jr.
Prep time: 6 mins
Cook time: 2 mins
Total time: 8 mins
  • 3 ounces Grappa, divided
  • 6 teaspoons Cointreau, divided
  • 24 ounces chilled Prosecco (extra dry) or sparkling white wine, divided
  1. Pour 1/2 ounce grappa into each of six chilled champagne flutes. Add 1 teaspoon Cointreau to each glass.
  2. Top each glass with 4 ounces of very well-chilled Prosecco.
  3. Serve immediately.
Recipe by Beverages at