Parade route

Time 5 minutes
Yields Serves 1
Parade route
(Ricardo DeAratanha / Los Angeles Times )

In a cocktail shaker filled with ice, combine the lemon juice, syrup, rye and bitters. Shake vigorously, and strain into a Champagne coupe. Top with sparkling rosé and garnish with the lemon peel.

Adapted from a recipe by Darwin Pornel at Faith & Flower restaurant in downtown Los Angeles.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.