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Home > Restaurants > Recipes > Granado

Granado

Provided by: Mixologist Dan Perlman
Served at: Pazo
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Photo by Richard Pierce
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Ingredients

1/2 teaspoon pomegranate molasses (available at Kalustyan's)
1 ounce Gran Torres (orange liqueur; available at Union Square Wines)
5 ounces prosecco (cava can be substituted)

Garnish: Twist of orange peel

Instructions

Stir the pomegranate molasses with the Gran Torres liqueur until the molasses has dissolved. Pour into a flute. Top with prosecco. Garnish with orange peel. (Published 2002)
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