Spanish 75 Recipe
Meyer lemon granita, fino sherry, orange bitters, pomegranate seeds, prosecco
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Ingredients
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Granita base
Cocktail components
Method
Granita preparation
- 1
In a medium saucepan, combine Meyer lemon juice, water, and granulated sugar. Warm gently over medium heat until the sugar fully dissolves; do not boil.
- 2
Cool completely, then pour into a shallow metal dish. Freeze until firm, scraping with a fork every 30–45 minutes to create a fluffy granita, about 3–4 hours (or overnight). Yield about 4 cups.
Cocktail assembly
- 3
- 4
Top each glass with 1.5 oz (45 ml) fino sherry, allowing the granita to melt slightly and mingle with the sherry.
- 5
Add 1 dash of orange bitters per glass (total 4 dashes) to brighten the citrus.
- 6
Gently top with Prosecco until the glasses are full, leaving a light head.
- 7
Scatter pomegranate seeds over each drink for color and a fresh pop of flavor.
