persephone

1 oz Buffalo Trace Bourbon (3/4 oz Four Roses)
1 oz Gran Classico (3/4 oz Campari)
1 oz Cointreau (3/4 oz)
1 oz Lemon Juice (3/4 oz)

Shake with ice and strain into a cocktail coupe. Top with 1 oz Prosecco (3/4 oz Gruet Blanc de Blanc) and garnish with an orange twist.

Two Saturdays ago, I decided to make a recipe I spotted on the ShakeStir website called the Persphone. The drink, named after the Greek goddess of Spring, was crafted by Meaghan Montagano at Extra Fancy in New York City as her ode to the season. The combination of Gran Classico or Campari with orange liqueur was quite alluring here for it works rather well in drinks like the Lucien Gaudin and Caricature cocktails.
Once strained into a glass, the Persephone offered an orange oil aroma that complemented the Cointreau, and hints of Campari and Bourbon peeked through underneath. A crisp orange, lemon, and white wine sip led into a Bourbon swallow that ended with Campari flavors and a tart citrus finish. With the Bourbon, bitters, bubbles, and orange notes, the Persephone reminded me of a Seelbach.