Sicilian Paradox Recipe
limoncello, Calvados, prosecco, pear, bitters
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Ingredients
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Cocktail
Garnish
Method
Cocktail
Make pear purée (if not prepped)
Core and roughly chop a ripe pear. Place in a blender with 1 tablespoon water and blend until smooth. Strain through a fine sieve for a silkier texture if desired. Measure 1 oz of purée for the cocktail.
Shake base
Add limoncello (1 oz), Calvados (0.75 oz), pear purée (1 oz), fresh lemon juice (0.5 oz), simple syrup (0.25 oz), and 2 dashes Angostura bitters into a cocktail shaker. Fill the shaker with ice (about 1 cup).
Shake and double-strain
Shake vigorously for 12–15 seconds until the exterior of the shaker is very cold. Double-strain the mixture into a chilled coupe or flute using a Hawthorne strainer and a fine mesh sieve to remove pulp and ice shards.
Top with Prosecco
Carefully top the strained cocktail with 2.5 oz Prosecco (slowly pour down the side to preserve some effervescence). Do not stir vigorously — a gentle lift with the bar spoon is fine to integrate.