The Gravitron

• Two 1/4-inch-thick slices of peach
• 1/2 ounce Cinnamon Syrup (see Note)
• 1 1/4 ounces Jamaican rum, preferably Appleton V/X
• 3/4 ounce Cocchi Americano Rosa (rose-colored, slightly bitter aperitif wine)
• 3/4 ounce fresh lemon juice
• 1/4 ounce white creme de cacao
• Dash of Peychauds bitters
• Dash of Jerry Thomas bitters
• Ice
• 1 1/2 ounces chilled brut Prosecco

1. In a cocktail shaker, muddle the peach with the Cinnamon Syrup.
2. Add the rum, Cocchi Americano, lemon juice, creme de cacao and both bitters.
3. Fill the shaker with ice and shake well.
4. Fine-strain into a chilled, ice-filled collins glass and top with the Prosecco.

peach, cinnamon syrup, rum, bitter, lemon juice, white creme, bitters, jerry, brut prosecco

Taken from www.foodandwine.com/recipes/gravitron-cocktail (may not work)