1 oz Dry vermouth
3⁄4 oz Cynar
1⁄2 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.