The New Year has brought new winter cocktails to Seaport’s TAMO Bistro & Bar, and we wanted to share the recipe for one of our favorites (that also happens to be easy to make!) - the Hazelnut Sparkler.

• 1 oz. Frangelico
• 6 oz. Ruffino Prosecco lemon peel to garnish
• Pour the liqueur into the bottom of a champagne flute.
• Top with Prosecco and garnish.

Cheers!

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