Original creation by Matteo Battiston for FIOL
MEXICAN FIOL INGREDIENTS
FIOL PROSECCO
1.2 OZ MIJENTA TEQUILA BLANCO
0.7 OZ BANANA CREAM
1 BAR SPOON OF CLASSIC GUM SYRUP
1 BAR SPOON OF CITRUS SYRUP
2 DROPS OF CHOCOLATE AND COFFEE BITTER
LEMON PEEL EXTRACT
METHOD
Shake all ingredients except FIOL Prosecco in a shaker with plenty of ice. Filter the content in a double cocktail cup that is chilled and strain in a coupe. Top with FIOL Prosecco. Squeeze the lemon peel and garnish with a swirl of lime.
