If Hawaiian shirts, luaus and tiki drinks are your jam, this Polynesian-inspired brunch cocktail is for you. With a combination of nutty, sweet Velvet Falernum and apricot liqueur at the base, and a dash of dark rum for molasses flavor and boozy edge, this tropical brunch libation is the next best thing to a day spent dozing under a palm tree.
0.75 oz Apricot Liqueur
0.25 oz Falernum
2 dashes Angostura Bitters
1 barspoon Dark Rum
Lemon Twist, for garnish
- Add liqueurs to a Champagne flute.
- Top with prosecco and garnish with a thin, lemon twist.