Nico de Soto’s Qui Oui? is a twist on his rendition of the Aperol Spritz, which was created for his Parisian restaurant Daroco. Rather than aquavit, an ingredient in the original recipe, this cocktail calls on St-Germain for a more fruit-forward profile.
- 1/2 ounce St-Germain
- 1 1/2 ounces Aperol
- 1/2 ounce kiwi syrup
- 3/4 ounce lemon juice
- pinch Himalayan pink salt
- prosecco, to top
Garnish: dehydrated kiwi slice or fresh kiwi slice
- Combine all ingredients, except the prosecco, in a mixing tin and shake.
- Strain into a wine glass over ice.
- Top with Prosecco.
- Garnish with kiwi slice.