When SoBou’s executive chef Juan Carlos Gonzalez was ordering cases of perfectly in-season satsuma, a Chinese seedless and easy-peeling orange, bar chef Laura Bellucci felt she had to do a cocktail using the sweet fruit. “I really like working with Amaro Montenegro and wanted to create something really floral and delicate to go with the citrus juice.”
Add the amaro, juice and syrup to a shaker with ice and shake until chilled.
Strain into a chilled flute, and top with the chilled sparkling wine.
Garnish with a satsuma slice or lemon peel.
*Ginger syrup: Purée 2 cups peeled sliced ginger and 2 cups boiling water on high in a Vitamix. Add 4 cups light brown sugar and stir to combine. Let macerate for a day, strain out solids and store syrup in the refrigerator.