Rhubarb Classic
By House / unattributed · at Livello · 2012
Ingredients
- Aperol12.5ml
- barspoon brown sugar1
- 3-4 drops of rhubard bitters
- ProceccoTop
Method
Rhubarb soaked sugar cube layered with Aperol and topped with Procecco
Garnish
None
Glassware
Coupette