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Ingredients
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Cocktail
Garnish & Finish
Method
Prepare Cocktail Base
Combine and Dry Shake
In a cocktail shaker, add housemade limoncello (1.5 oz), Lillet Blanc (0.75 oz), fresh lemon juice (0.25 oz), simple syrup (0.25 oz) and the optional egg white (if using). Do a 'dry shake' (no ice) for 10–15 seconds to emulsify and create a silky foam.
Wet Shake
Add a handful of ice to the shaker and shake vigorously for 12–15 seconds to chill and dilute slightly. If you did not use egg white, you may omit the dry shake and simply shake with ice for 12 seconds.
Assemble & Finish
Strain the shaken mixture through a fine mesh strainer into a chilled coupe or flute, leaving room for the prosecco. Place one large ice cube in a rocks glass if you prefer a short pour instead of a flute; this recipe is designed for a flute or coupe.
Serve immediately while prosecco is lively and foam is fresh.