Chef Jamie Lauren takes you on a tasty tour of Italy with her Burrata, Tomato, & Pesto Crostini, Fried Eggplant with Pecorino & Spicy Tomato Sauce, Late-Night Anchovy Spaghetti and washes it all down with a Sparkling Negroni.
- 1 ounce Campari
- 1 ounce Amaro Montenegro
- 1 ounce Gin
- 3 ounces Prosecco
- 1 slice Dehydrated orange slices (optional)
- 1 sprig Rosemary
- In a Collins glass filled with large ice cubes, combine the campari, gin and amaro. Stir lightly with a bar spoon. Top with prosecco and garnish with orange and rosemary sprig.