½ oz orange juice
1 ½ to 2 oz Rinaldi Moscato di Asti to top
Add the Spanish Solera Brandy, orange juice in a shaker with ice and shake until well-chilled. Strain into a Champagne flute. Top with 1 ½ to 2 oz Rinaldi Moscato di Asti. Garnish with a cherry (we prefer Luxardo).
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