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Thirsty Thursday: Limoncello Spritzer

It’s more than just alliteration; it’s a statement, a proclamation that Thursdays are when the weekend should really start. Kicking it off right is the key, and what better way than with a cocktail that not only takes the edge off, but tastes good too. A hard thing to disagree with, we know. Drink up, get down and go to sleep happy.

Since seasonal fruits are now a part of my cocktail-making repertoire, I wouldn’t want to miss an opportunity to add juicy, ruby-red raspberries to this Limoncello Spritzer before it’s too late. Versatile enough to make for a sophisticated brunch, but also laid-back enough for an outdoor cookout, this well-balanced bevvy is appropriate for any time of day.

Raspberries are pureed into a sweet pulp and mixed with two Italian favorites: limoncello and Prosecco. The limoncello tastes like lush lemons and bright sunshine, and the Prosecco adds refreshing effervescence to this sweet elixir. This three-ingredient punch captures everything we love about summer.

Bottoms up, folks.

Limoncello Spritzer

Recipe courtesy Gabriele Corcos and Debi Mazar, Extra Virgin, 2011

Ingredients:
  • 1 pint raspberries, plus extra for garnish
  • 1 cup limoncello, well chilled
  • 2 bottles Prosecco, well chilled
  • Ice, optional
Directions:
Add the raspberries to a food processor and puree until smooth. Strain the raspberries through a fine mesh sieve into a pitcher. Stir in the limoncello and Prosecco. Garnish with more berries. Serve in ice filled glasses if desired.

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