I’m mixing two of my favorites, a French 75 with citrus Sanpellegrino. Aranciata, Pompelmo, Clementine, and Peach would also work, but it’s hard to go past Limonata. Have all the liquids chilled before mixing, and crush the ice to get a granita-like vibe going. I discovered citrus salt was a great addition to the rim of this cocktail after picking up an orange salt at the Ballaro market in Palmero, Sicily. You could also muddle in a little mint or basil.
Odette William’s Simple Pasta cookbook is available now.
- citrus smoked, or regular flaky salt
- 1 lemon wedge
- 4 ounces Prosecco
- 2 ounces gin
- 4 ounces citrus-flavored Sanpellegrino, such as Limonata
- citrus twist for garnishing
- Place a collins or highball glass in the freezer to chill for 5 minutes. Put a few teaspoons of salt on a small plate.
- Run the lemon wedge around the rim of the glass and then dip the glass in the salt.
- Put a large handful of ice in a clean dishcloth and give it a number of good whacks with a mallet, rolling pin, or a sturdy metal spoon until crushed. Place the ice in the prepared glass.
- Pour the Prosecco, gin, and Sanpellegrino into a glass and stir.
- Garnish with the citrus twist and serve.
Reprinted with permission from Simple Pasta by Odette Williams, copyright (c) 2022. Published by Ten Speed Press, a division of Penguin Random House, LLC.