One of the sparkling cocktails served on the brunch menu at Absinthe Brasserie & Bar in San Francisco. Since I am a sucker for anything with Punt Y Mes I couldn't have asked for a more perfect Saturday afternoon cocktail.
1 oz. Gran Clasico
1 oz. Punt y Mes
Cava to fill
Slice of orange for garnish
Layer the Punt y Mes and Gran Clasico over ice in a pilsner glass over ice. Top with cava, garnish with orange, and enjoy...preferably with Deviled Eggs that have smoked trout and pancetta in them.