- 1 ounce (30 ml) fresh lemon juice
- 1/2 ounce (15 ml) water
- ½ ounce (14 g) Herb-Infused Honey or regular honey
- About 6 ounces (180 ml) chilled prosecco
Herb-infused Honey —Makes 1 cup (336 g)
- 1 cup (336 g) mild-flavored honey, such as orange blossom or clover
- 2 tablespoons (6 g) coarsely chopped fresh herbs, or
- 1 tablespoon (3 g) dried herbs, such as rosemary, thyme, sage, or lavender
to make the herb-infused honey:
- Place the honey and herbs in a small saucepan over low heat and cook until the mixture is warm and fragrant, but not boiling, about 10 minutes.
- Remove from the heat, cover, and let steep for 10 minutes.
- Strain the honey through a fine-mesh strainer into an airtight jar or storage container. Keep refrigerated for up to 1 month. The honey will be cold and a little too thick to drizzle or pour straight from the fridge, so let it warm for a few minutes on the counter before using.
to make the cocktail:
- Place the lemon juice, water, and honey in a cocktail shaker and stir to dissolve the honey.
- Add ice.
- Cover and shake vigorously until well chilled, about 15 seconds.
- Strain into a Champagne flute or coupe and top off with chilled prosecco.
Reprinted with permission from Mediterranean Every Day © 2020 Quarto Publishing Group USA Inc. Text © 2020 Sheela Prakash Photography: Kristin Teig Photography. First Published in 2020 by The Harvard Common Press, an imprint of The Quarto Group