Scott Beattie




Chef Scott Beattie
Cyrus | Sonoma

Bella Ruffina

Reprinted from "Artisanal Cocktails: Drinks Inspired by the Seasons from the Bar at Cyrus" by Scott Beattie
Published by Ten Speed Press,
May 2009

Yield: 1 Cocktail


Photo Credit : Sara Remington
4 ounces Braquetto d’Aqui
1 ounce Carpano Antica vermouth
1 dash orange bitters
1 Amarena cherry, for garnish


Combine the sparkling wine, vermouth and bitters in a champagne flute and stir gently. Drop the cherry into the bottom of the glass to serve.


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   Published: May 2009