½ oz. Casamigos Silver tequila
½ oz. Aperol
1 oz. Pineapple juice
½ oz. Vanilla syrup
3 oz. Brut prosecco

Combine all ingredients except prosecco and shake with ice. Add prosecco to mixture and strain into a chilled Champagne flute. Garnish with a “buzz button” (Szechuan button edible flower) if available.

The mixologists at Andiron Steak & Sea in Las Vegas created this recipe.