Sgroppino Tequilino (vg) Recipe
A Mexican twist on the Venetian classic cocktail - crafted table-side for a zesty, show-stopping moment. House-made Lemon Sorbet, Patrón Silver, Reposado, or Añejo Tequila, Prosecco, Fresh Lime
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Ingredients
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Sorbet (house-made lemon sorbet)
Cocktail (per serving, table-side assembly)
Optional table-side accoutrements
Method
Sorbet (make 2 cups, about 6 servings)
Make simple syrup
Combine 1 cup water and 1 cup granulated sugar in a small saucepan over medium heat. Stir until sugar fully dissolves and mixture comes just to a simmer. Remove from heat and stir in 1 tablespoon light corn syrup (optional) and 1/8 tsp fine sea salt. Cool to room temperature (about 20–30 minutes).
Add lemon
Once syrup is cool, stir in 3/4 cup fresh lemon juice and 1 tablespoon finely grated lemon zest. Taste and adjust: should be bright and slightly sweeter than you want the finished sorbet, as freezing will mute flavor.
Churn or freeze
If using an ice cream maker, refrigerate mixture until cold, then churn according to manufacturer instructions until soft-sorbet texture (about 20–30 minutes). Transfer to an airtight container and freeze at least 2 hours to firm. If no ice cream maker, place mixture in a shallow metal pan in the freezer and stir vigorously every 20–30 minutes with a fork for 2–3 hours until smooth and scoopable.
Assembly & service (per serving, table-side)
Chill glassware: place a chilled coupe or stemmed wine glass on the service tray or chill in advance in the freezer for 10–15 minutes.
If rimming, moisten the glass lip lightly with a lime wedge and dip into coarse salt or Tajín; allow to set for 30 seconds.
Scoop sorbet: using a measured spoon or small scooper, place 3 tablespoons of house-made lemon sorbet into the chilled glass. For an extra-smooth presentation, briefly whisk the sorbet in a metal bowl table-side with 1/2 teaspoon fresh lime juice to soften before placing in glass.
Add Tequila: pour 3/4 oz Patrón Silver (or chosen blanco) directly over the sorbet. If using the richer option, float 1/4 oz Patrón Reposado or Añejo on top or stir very gently if you want it integrated.
Add lime: pour 1/4 oz fresh lime juice over the sorbet and tequila to brighten the mix.
Top with Prosecco: slowly pour 3 oz chilled Prosecco down the side of the glass so it integrates with the sorbet and creates a light foam. The drink should effervesce and form a frothy crown.
Garnish and finish: express a lemon twist over the glass, run it around the rim, and drop it in. Optional: grate a very small pinch (about 1/4 tsp) of freshly cracked black pepper over the foam for a subtle savory accent and place a mint sprig if desired.
Service note: present table-side and optionally top with an extra 1–2 oz Prosecco for guests who want more fizz. Serve immediately with a cocktail spoon and straw; encourage stirring once or twice while drinking to keep texture silky.