Big Flavor from “Little Kitchen”: Piccola Cucina’s Champagne Cocktail

For a little over a month now, Piccola Cucina has been setting an elegant table in Soho. Although the place is small -- appropriate in scale to its Prince Street location -- chef/owner Philip Guardione works with big flavors. (Guardione hails from Sicily, although he honed his chops working with Sergio Mei at Milan’s Four Seasons.) Seafood is the specialty, and dishes like swordfish carpaccio in citronette dressing and spaghetti with sautéed sea urchin are earning early raves. Apéritifs are a strong suit as well, and chef Guardione shares a simple champagne cocktail after the jump.

Nectar on the Ice

Fill half a tumbler or flute with ice and top with Moët & Chandon Nectar champagne. Add a squeeze of lime and garnish with a lime twist, slice, or wedge. Moët & Chandon Nectar is on the sweeter side and balances well with the sharpness of the citrus. A prosecco that’s not too dry can also be substituted for the Nectar.