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