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Venetian Prosecco and Snapper Risotto - Chef Recipe by Nino Zoccali
Risotto can be made with any number of white-fleshed fish, but in Venice it’s commonly made with ...
30mL Tanqueray gin
20mL lemon juice
15mL Champagne syrup
Prosecco as required
Lemon twist to garnish
Add gin, lemon juice and syrup to a glass, stir well to combine.
Top up with chilled Prosecco and garnish with lemon twist.