(Created by Bar Director, Dennis Grant from Ceia Kitchen+Bar, Newburyport, MA )
Mixology & How-To’s: * 3.5 ounces of Bombay Sapphire * 1.5 ounces of St. Germaine Elderflower * 1 ounce of Blue Curacao * 1 ounce of Cointreau or Triple Sec * Shake and Strain * Rim Martini Glass with Sugar (the "diamonds") and float 1 ounce of Mionetto Sparkling Prosecco.