Sorrento Spritz

BY LOCAL MIXOLOGIST, BERNARD GLAUDE, OWNER BELVEDERE SOCIAL

With spring on our doorstep, and the Swiss Italian Festa just around the corner, you can’t beat a spritz for an afternoon aperitivo with friends. At Belvedere Social we like to add house-made limoncello for wonderfully refreshing citrus note. And as there are plenty of backyard-lemons around at this time of year, why not make your own? 

INGREDIENTS

30mls Aperol
(available from Celebrations at Foxxy’s Daylesford)

20mls limoncello

60mls prosecco
(try locally made Fontanella Prosecco)

30mls soda 

lemon garnish

METHOD

Add ice to a large wine glass or tumbler. 

Add prosecco

Pour over Aperol and limoncello and stir. 

Add soda. 

Garnish with a couple lemon wheels. Salute!

   Belvedere Social will be hosting a daily aperitivo during the Swiss Italian Festa, from 4-6pm, with Salvatore Rossano (piano accordion) and Emiliano Beltzer (guitar) playing Southern Italian songs from 4.30pm on Saturday 21 and Sunday 22 October.

Belvedere Social will be hosting a daily aperitivo during the Swiss Italian Festa, from 4-6pm, with Salvatore Rossano (piano accordion) and Emiliano Beltzer (guitar) playing
Southern Italian songs from 4.30pm on Saturday 21 and Sunday 22 October.

LIMONCELLO

8 natural lemons (free of sprays and wax)

750ml bottle vodka

500grams lemon sugar syrup

1 litre bottle/container, sterilized.

 

METHOD

Remove lemon zest in long strips, taking care to avoid too much of the white pith. 

Combine lemon zest and vodka in an airtight bottle/container and set aside in a cool dark place for 10 days minimum. When the zest turns white your lemon vodka is ready. 

Strain lemon zests off vodka and dispose of lemon zests.

Mix lemon vodka and lemon sugar syrup in litre bottle.

Rest limoncello in refrigerator for 24 hours before use.

 

LEMON SUGAR SYRUP

Zest of 6 natural lemons 

250grams castor sugar

250grams room temperature water

 

 

METHOD

Remove lemon zest in long strips, taking care to avoid too much of the white pith. 

Combine lemon zests with castor sugar for 24 hours in an airtight container. This will gently release all the delicious lemon oils into the sugar

Add the water (warm) to the lemon sugar and stir until sugar dissolves.

Strain zest from syrup.