Recipe
Korean Spritz

Recipe in collaboration with   @diegoferrari_cocktailart

 

INGREDIENTS

    50ml Myungjak Bokbunja
    50ml Prosecco
    Top with Soda

    •Glass: Wine glass
    •Garnish: Raspberries
    •Method: Built directly in the glass

PREPARATION
1.

A variation of the famous Spritz where Aperol is replaced by Myungjak Bokbunja, a wine made from wild raspberries with a sweeter, honey-like aroma. Perfect for an aperitivo or to accompany food.




About the chef:
Diego Ferrari

Global Spirit Specialist | Hospitality Consultant
Best Brand Ambassador ‘20 Italy
#63 World Most Influential Figures ‘22
Top 10 Ambassador TOTC ‘20