Pococello Recipe

Prepare glass and mint

Choose a large wine glass or Collins glass. Place 4 fresh mint leaves in the bottom of the glass. Reserve the remaining leaves for garnish.

Muddle mint

Gently muddle the 4 mint leaves in the bottom of the glass just to release oils and aromatics — do not shred the leaves. If you prefer a stronger mint flavor, press slightly more times but avoid bitterness.

Add chilled ingredients

Fill the glass about halfway with ice (about 1 cup). Pour in 90 ml chilled limoncello, 15 ml elderflower liqueur, and 7.5 ml fresh lemon juice. If you prefer a touch sweeter cocktail, add 7.5 ml simple syrup.

Top with bubbles

Slowly pour 120 ml chilled prosecco over the back of a spoon or down the side of the glass to preserve effervescence. Then add 60 ml club soda to brighten and lengthen the drink.

Light stir

Use a bar spoon to gently stir the drink once or twice to integrate limoncello and elderflower with the prosecco, taking care not to over-agitate and lose carbonation.

Garnish and serve

Garnish with the reserved mint leaves (slap them briefly between your palms to release aroma) and a lemon wheel or twist on the rim. Serve immediately with a straw or stirrer.

Batching note (optional)

To make a pitcher for 6 servings: multiply limoncello to 540 ml, prosecco to 720 ml (add just before serving), elderflower to 90 ml, soda to 360 ml (add before serving), lemon juice to 45 ml, and simple syrup to 45 ml if used. Muddle mint and combine liquids in pitcher over ice and top with prosecco and soda when serving.