INGREDIENTS

• 3 oz Prosecco D.O.C.
• .25 oz Banana-Brown Sugar Syrup*
• .25 oz Passionfruit Juice
• 4 dashes Rum Fire
• 2 drops Fee Brothers Toasted Almond Bitters

In a mixing glass combine Banana Syrup, Passionfruit Juice, and Toasted Almond Bitters. Fill with ice and stir to combine and chill, about 15 seconds.

Strain into to a prepared Nick & Nora, top with Prosecco. I used Cantina Colli Euganei Prosecco Extra Dry.

To Prepare Glass - Rim half of the glass with Earl Grey infused Sanding Sugar.

*Banana-Brown Sugar Syrup:
• 260 grams Banana Peel, washed and chopped
• 200 grams Light Brown Sugar
• 1 gram Sea Salt
• 1.5 oz Warm Water

In a sealable container combine all ingredients except water and mix well. Seal and let sit for 12 hours, stirring occasionally. Add Water and stir well to dissolve remaining Sugar. Pour through a fine mesh strainer. Store in the fridge until ready to use.

**Passionfruit Juice
• 8 oz Passion Fruit Puree, no sugar added

Pour Passionfruit Puree through a cheesecloth lined fine mesh strainer.
Store Juice in a sealed container in the fridge until ready to use.

*** Earl Grey infused Sanding Sugar
• 1 cup Coarse Sanding Sugar
• 1 tbsp Earl Grey Tea

Bundle the Tea into a cheesecloth and tie off. Combine Tea bundle with Sugar in a sealable container and let infuse for 48 hours, agitating often.