"This drink was created for the Peacock Inn by our dining room manager, Christopher Macartney," says the Princeton restaurant's executive chef, Manuel Perez. "It was inspired by his preference for Prosecco over Champagne and the strawberries in season."
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1 Strawberry Diced
1 Mint Leaf
4 lemon Segments Diced
1 Tbsp of Simple Syrup
1 Oz. Prosecco
Combine all ingredients into a shaker and muddle together.
Pour over ice into a snifter and top with prosecco, garnish with mint and strawberries, serve and enjoy!
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