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Restaurants›Fiorino, Italian Street Food Lonsdale Quay›Italian Cocktails Recipe

Italian Cocktails Recipe

Name: Fiorino, Italian Street Food Lonsdale Quays Italian Cocktails Recipe
Cook time: 10 min
Total time: 10 min
Yield: 1 servings
Cuisine: Italian
Ingredients: 1 oz gin; 1 oz Campari; 1 oz sweet vermouth (rosso); 1 piece orange peel (garnish); 3 pieces ice (large cubes); 3 oz Prosecco; 2 oz Aperol; 1 oz soda water (chilled); 1 slice orange slice (garnish); 4 pieces ice (large cubes); 1 oz sweet vermouth (rosso); 1 oz Campari; 1 oz Prosecco (or other dry sparkling wine); 1 piece orange peel or slice (garnish); 3 pieces ice (large cubes); 1 oz Campari; 1 oz sweet vermouth (rosso); 2 oz soda water (chilled); 1 piece lemon twist or orange slice (garnish); 4 pieces ice (large cubes); 1 oz vodka (well chilled); 1 oz Limoncello; 3 oz Prosecco (very cold); 1 pinch lemon zest (optional); 1 leaf mint leaf (optional garnish)

Inspired by Fiorino, Italian Street Food Lonsdale Quay

Time10m

Serves1

Make Italian Cocktails Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Negroni

1 oz gin

1 oz Campari

1 oz sweet vermouth (rosso)

1 piece orange peel (garnish)

3 pieces ice (large cubes)

Aperol Spritz

3 oz Prosecco

2 oz Aperol

1 oz soda water (chilled)

1 slice orange slice (garnish)

4 pieces ice (large cubes)

Negroni Sbagliato

1 oz sweet vermouth (rosso)

1 oz Campari

1 oz Prosecco (or other dry sparkling wine)

1 piece orange peel or slice (garnish)

3 pieces ice (large cubes)

Americano

1 oz Campari

1 oz sweet vermouth (rosso)

2 oz soda water (chilled)

1 piece lemon twist or orange slice (garnish)

4 pieces ice (large cubes)

Sgroppino (Digestif-style float)

1 oz vodka (well chilled)

1 oz Limoncello

3 oz Prosecco (very cold)

1 pinch lemon zest (optional)

1 leaf mint leaf (optional garnish)

Method

Negroni

Build and stir

Place a mixing glass or an old-fashioned glass over a few large ice cubes. Add 1 oz gin, 1 oz Campari and 1 oz sweet vermouth. Stir gently for about 20–30 seconds until well chilled and slightly diluted (the glass should feel cold).

Strain (if using a mixing glass) into a chilled old-fashioned glass over one or two fresh large ice cubes. Express the oil of an orange peel over the drink by holding the peel over the glass and giving it a quick twist, then run the peel around the rim and drop it into the glass as garnish.

Aperol Spritz

Fill glass

Fill a large wine glass with 4 large ice cubes to chill the glass.

Add ingredients

Pour 3 oz Prosecco, then 2 oz Aperol directly into the glass. Gently add 1 oz chilled soda water on top. The order (Prosecco then Aperol) helps maintain a pleasing layering and balance.

Give the drink one gentle stir (two small stirs) to combine without flattening the Prosecco. Garnish with a fresh orange slice on the rim or floated in the drink. Serve immediately.

Negroni Sbagliato

Assemble

Fill an old-fashioned glass with 3 large ice cubes. Add 1 oz sweet vermouth and 1 oz Campari.

Top with 1 oz chilled Prosecco. Gently stir once or twice to integrate without losing too much sparkle. Garnish with an orange peel or slice. Serve cold.

Americano

Build

Fill a highball or Collins glass with 4 large ice cubes. Pour in 1 oz Campari and 1 oz sweet vermouth.

Top with about 2 oz chilled soda water (adjust to taste). Stir briefly once to combine. Garnish with a lemon twist or orange slice. Serve with a straw if desired.

Sgroppino (Digestif-style float)

Chill and prepare

Place a metal mixing bowl and a whisk (or immersion blender) in the freezer for 10–15 minutes to get very cold. Ensure the Prosecco and Limoncello are well chilled; vodka should be cold too.

Combine

In the chilled bowl, pour 1 oz chilled vodka and 1 oz Limoncello. Add about 2 oz of Prosecco and begin whisking briskly until the mixture becomes frothy and slightly creamy.

Gently fold in the remaining Prosecco (about 1 oz) to reach a light mousse-like texture. Taste and adjust: if too boozy, add a splash more Prosecco; if too thin, whisk a little longer. Spoon into a chilled champagne coupe or small glass. Garnish with a pinch of lemon zest and a mint leaf if desired. Serve immediately—sgroppino is best fresh and frothy.