"The Miraflores cocktail, bursting with South American flavours, is a perfect match for the scallops," says Stefano Filardi.
- 50 ml prosecco
- 20 ml pisco
- 15 ml lemon juice
- 10 ml St Germain Elderflower liqueur
- 10 ml Italicus Rosolio di Bergamotto
- Ice cubes and edible flowers, to serve
- 1Combine ingredients in a chilled wine glass, add ice and garnish with edible flowers.