A sparkling summer cocktail with the forbidden flavors of absinthe courtesy of Michael de Mono, Beverage Director at Sweet Hospitality Group.
- ¾ oz lime juice
- 3 cucumber slices (plus additional for garnish)
- 1 fresh mint sprig
- 1 tbsp superfine sugar
- 1 oz absinthe
Muddle lime juice, cucumber, mint and sugar in a mixing glass.
Add absinthe and ice and shake well.
Strain into a champagne flute.
Top with Prosecco.
Garnish with cucumber wheel.