Amaro & Citrus Flip

Cut the blood oranges in half and juice them, extracting approximately 4 oz of bright, aromatic juice into a glass measuring cup. Set aside.

Roll the lemon firmly on the counter to release its oils, then halve it and juice, adding 1 oz of fresh lemon juice to the blood orange juice. Reserve the juiced halves.

Using a microplane zester, remove the colorful zest from one blood orange in long, aromatic strips — these will become your garnish. Set aside.

Crack each whole egg into a clean glass mixing cup, then transfer all 4 eggs into a Japanese jigger one at a time to ensure no shell fragments — pour into your cocktail shaker.

Add the honey, blood orange juice, and 4 oz of the aperitivo bitter to the shaker with the eggs.

Secure the lid and perform a dry shake — vigorously shake WITHOUT ice for 15 seconds to emulsify the egg and create a silky, rich foam foundation.

Fill the shaker with fresh ice, then shake vigorously for another 20 seconds until the exterior of the shaker turns frosty and the cocktail is thoroughly chilled — approximately 40°F internal.

Strain the flip through a fine-mesh julep strainer into a clean glass to catch any remaining egg particles, checking the texture is smooth and creamy.

Divide the strained flip evenly among 4 chilled coupe glasses, pouring approximately 1.5 oz per glass.

Slowly top each glass with 2 oz of sparkling wine, pouring gently down the side of the glass to preserve the delicate foam head.

Twist each reserved orange peel over the glass to express the citrus oils, then run the peel around the rim before resting it on the surface of the foam. Serve immediately while the bubbles are lively.