Tropical Jasmine Fizz

Description: An exotic and effervescent cocktail that tantalizes the senses, marrying the bubbly crispness of Lamarca Prosecco with the tropical sweetness of mango and the rich, creamy essence of coconut. With an added depth of warm, aromatic spices and a hint of delicately floral jasmine, this enchanting concoction is topped off with a bright burst of lemon, creating a symphony of flavors that dance together in perfect harmony. Ingredients: - 2 oz mango puree, freshly made or store-bought - 1 oz coconut cream - 1/4 oz fresh lemon juice - 1/2 oz jasmine tea syrup (instructions below) - 1/4 teaspoon ground cinnamon - 1/8 teaspoon ground cardamom - A pinch of ground nutmeg - 1/2 vanilla bean, seeds scraped out - 4 oz Lamarca Prosecco - Edible flowers and a lemon twist, for garnish Instructions for Jasmine Tea Syrup: 1. Brew a strong jasmine tea using 1/2 cup of boiling water and two jasmine tea bags. 2. Once steeped and fragrant, remove the tea bags. 3. Stir in 1/2 cup of granulated sugar until fully dissolved. 4. Allow the syrup to cool before use. Cocktail Assembly: 1. In a shaker, combine the mango puree, coconut cream, lemon juice, jasmine tea syrup, cinnamon, cardamom, nutmeg, and vanilla seeds with ice. 2. Shake vigorously until the mixture is well chilled and the flavors are fully combined. 3. Strain the mixture into a chilled highball glass filled with ice. 4. Top up with Lamarca Prosecco, gently stirring to integrate while still retaining the bubbles. 5. Garnish with an artistic arrangement of edible flowers and a lemon twist on the rim of the glass. Glass: Serve in a highball