Vintage Cellars Catalogue - 29/06-06/09/2022 (Page 45)

mark midas touch maker's mark 46 retaining an easy bold flavours caramel and spice liegi acold prosecco calnegia docg asolo prosecco whisky the palate is fresh citrus and pear flavours with a fine sparkling finish the proof ingredients → 40ml whisky →400ml chilled → 2 sugar cubes → 2-4 drops angostura bitters →2 sheets gold leaf all that glitters is in fact gold in this alchemic blend of whisky and prosecco method →place sugar cubes on few drops of bitters using a dry pastry brush or clean paint leaf onto the sugar vintagecellars.com.au →add the whisky into two coupe glasses → carefully drop in the prosecco to serve