La Rosa is a fabulous cocktail as is, but make it even better by skipping the Rose Champagne and go for a Brut Champagne as topper instead. Brut Champagne will help balance the sweet for a well rounded out cocktail.
La Rosa – created by Julie Reiner
1/2 measure Simple Syrup
2 measures Blanco Tequila
1 measure Amaro
3/4 measure Fresh Lemon Juice
1-1/2 measure chilled Rose Champagne
1 edible Pansy for Garnish
In a cocktail shaker, muddle the strawberry slices with the simple syrup. Add ice and the tequila, Amaro and lemon juice and shake well. Strain into a white wine glass, top with the Champagne and garnish with the pansy. This recipe was found in Food & Wine Cocktails 2008.
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