It is a tradition over in Italy to name cocktails (usually light cocktails involving fresh fruit juice) after master artists.

Well. My second-favorite artist after Guido Reni, Cimabue (pronounced CHEE-ma-BOO-ay), who was the master before Giotto, and was… spectacular, has no cocktail. So. Ann to the rescue.

The Cimabue:

Juice of a red grapefruit, freshly squeezed

Stout Splash of Cointreau

Top with any bubbly white: Prosecco, Franciacorta (Italian Champagne) or Champagne

And here’s the non-negotiable kicker:

Finish with salt, preferably freshly ground.

Remember, this is called the “Cimabue” (CHEE-ma-BOO-ay).

I have served it in both martini glasses and large flutes. Even a large format red glass with a stem would work well. And don’t forget the SALT!!!