The Story Behind The Champagne Problems
Inspired by New York’s citywide brunch obsession, Sunday in Brooklyn spans a takeaway bakery and juice bar, diner-style counter seats, and two levels of sunny, Scandi-chic dining spaces near the Williamsburg waterfront.
On weekends, comely crowds wait up to three hours for tables fitted with clever cocktails, veggie breakfast sandwiches, and deservedly famous malted pancakes. Like much of the restaurant’s menu, cocktail ingredients change with the season. Champagne Problems “is one of our most popular brunch cocktails, and it’s light on booze,” Brian Evans, head bartender at Sunday in Brooklyn, says. The drink might feature pomegranate in the winter and berries in warmer months. It is delicious all year long.
At the end of the day, we may have 99 problems but this delicious Prosecco cocktail ain't one.
Ingredients In The Champagne Problems:
- ½ ounce Amaro
- ½ ounce pomegranate syrup, or high-quality grenadine
- 3 drops sesame oil
- Riondo Prosecco
- Fresh mint (optional)
- Collins Glass
- Ice (pebbled preferred)
Champagne Problems Directions:
- Combine amaro, pomegranate syrup or grenadine, and sesame oil in a chilled Collins glass.
- Fill with pebbled ice and top with Riondo Prosecco.
- Garnish with fresh mint.