
From Imbibe Magazine·View original →
Add all the ingredients except the prosecco to a shaker and shake with ice. Strain into a wine glass with fresh ice, top with prosecco and garnish.
Kiwi SyrupPeel and purée 3 kiwis in a blender. Strain the purée through a coffee filter into a measuring cup. Add an equal quantity of sugar and stir to combine. Transfer to a saucepan and heat over medium heat, stirring until the sugar has dissolved. Transfer to a sealable container to cool. The syrup will keep in the fridge for up to 1 week.