Punt e Mes Fizz

Punt e Mes Fizz

"Amanda Hesser published this one in the NY Times over the summer when she wrote an article on Prosecco cocktails. I love the old-world, European aperitifs, and work with them as much as possible. I wanted to create something with a European feel here." Audrey Saunders, 2002.

3/4 ounce Punt e Mes

1 1/2 ounces sweet vermouth

1 1/2 - 2 ounces prosecco

1 lemon twist, for garnish

Stir the Punt e Mes and sweet vermouth over ice, and strain into a chilled martini glass. Top with prosecco, and add the garnish.

Adapted from a recipe created by Audrey "Libation Goddess" Saunders.