If Hawaiian shirts, luaus and tiki drinks are your jam, this Polynesian-inspired brunch cocktail is for you. With a combination of nutty, sweet Velvet Falernum and apricot liqueur at the base, and a dash of dark rum for molasses flavor and boozy edge, this tropical brunch libation is the next best thing to a day spent dozing under a palm tree.
- 0.75 oz Apricot Liqueur
- 0.25 oz Falernum
- 2 dashes Angostura Bitters
- 1 barspoon Dark Rum
- Lemon Twist, for garnish
Add liqueurs to a Champagne flute.
Top with prosecco and garnish with a thin, lemon twist.
Contributed by Supercall