Dulce Nunes

• 2 oz Svöl Swedish-style Aquavit (available through this link)

• 0.75 oz fresh lime juice

• 0.5 oz lemon verbena syrup (make ahead; see below)

• 0.5 oz creme of coconut

• 1 oz chilled Prosecco

Shake first 4 ingredients over ice. Add Prosecco. Strain into a collins glass with fresh ice.

To make lemon verbena syrup: Simmer 1 cup Demerara sugar with 1 cup water until sugar is dissolved. Add 1 tbsp lemon verbena. Let stand 40 minutes. Transfer to a quart container, cover, and refrigerate.