Chilled beer stein. Pounded mint on bottom. Fill with pebble ice. 2 oz Bourbon. 3/4 oz st Germain elderflower. 1/2 oz ginger syrup. 1/4 oz Cointreau. Shake, strain over ice. Top with prosecco. Drizzle cocchi sweet vermouth around top.
Mint sprig garnish.
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