ITALIAN EGG CREAM

I recently had some friends at the bar and was paging through my new copy of The Essential Cocktail by Dale De Groff to maybe try something new, fun and sweeter for my friend Deborah from France…I love champagne cocktails and frequently use champagne or some other sparkling wine in my cocktails.

At the dinner Dale gave here in Chicago in conjunction with the release of his new book he made a sgroppino al limone….I never had one and really loved it..

Blending the sweet, the cream, and then the dry/acid of a sparkling prosecco was wonderful.

I thought this would be a good cocktail for her to try…but we didnt have any sorbetto…

I saw another cocktail titled Italian Egg Cream….amaretto, creme de cacao, cream and prosecco…i had the ingredients for this and tried it…she loved it!

It is actually a very good cocktail.

The sweetness of the amaretto and cacao are definitely offset by the prosecco creating a very nice balance to a fun and beautiful drink.

ITALIAN EGG CREAM

.75 oz AMARETTO
.75 oz WHITE CREME DE CACAO
1 oz HALF AND HALF
3 oz PROSECCO OR BRUT CHAMPAGNE

shake the first 3 ingredients well and strain into a flute or coupe.
top with sparkling wine…slowly so as not to create too much foam…use a straw or spoon to gently fold or mix the ingredients.

I served it with a straw…they preferred it for sipping on.

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