Method
- Pour 120 ml of Prosecco into a chilled champagne coupe.
- Combine 25 ml quail egg white and 20 ml apricot liqueur in a cream whipper.
- Seal and shake the cream whipper 3-4 times.
- Top the cocktail with apricot cream foam and garnish with a mint sprig.
About the Kir French Style
A fizzy twist on the classic Kir. Prosecco base with apricot liqueur and quail egg white creates a fruity, creamy texture.