Cucina Bassa

1 oz Dry vermouth
34 oz Cynar
12 oz Elderflower liqueur, St. Germain
3 oz Sparkling white wine
1 twst Lemon peel (As garnish)
Instructions
Stir, strain over rocks and bubbles in a highball, stir, garnish, serve with straw.
Notes
Tall, sparkling version of Stephen Shellenberger's Scotch cocktail Alto Cucina.
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