Chris Huarte is bar director at Bambara Kitchen & Bar, Cambridge, MA

“What I absolutely love to drink in the warm weather—and year round, for that matter—is a generous pour of sparkling wine.

There’s never a bad time to sip on bubbles, if you ask me. In the summer, I especially enjoy drinking prosecco, because it is so floral and the bubbles seem to be even airier and rise out of the glass quicker.

I grow a lot of fresh herbs at home, and at Bambara Kitchen & Bar, we grow herbs right on our patio to use in our food and cocktails.

My favorite cocktail of the moment is The Basil Fen, which is a summery spin on the simple, classic French 77 cocktail. Instead of Champagne, we use prosecco and incorporate a handful of fresh basil from the patio. The herbs bring out those floral, herbaceous notes that I love in prosecco.”

The Basil Fen

1 oz. Hangar 1 vodka
1/2 oz. Fresh-squeezed lemon juice
1/2 oz. St. Germain elderflower liqueur
Small handful of fresh basil leaves
Zonin prosecco

Combine ingredients (except prosecco) and shake over ice. Double strain into a Champagne glass and top with prosecco. Garnish with a long twist of lemon peel and a basil leaf