Limoncello Spritz Recipe

Name: The Blind Pig (Brunch & Authentic NY Style Italian Dinner)s LIMONCELLO SPRITZ Recipe
Cook time: 24 h
Total time: 24 h
Yield: 8 servings
Ingredients: 8 count large organic lemons (zest only); 2 cups vodka (neutral, 40% ABV); 1 cups granulated sugar; 1 cups water; 2 tbs house-made limoncello; 3 oz Prosecco (chilled); 1 oz club soda (optional, chilled); 1 cup ice; 1 count lemon slice (for garnish); 1 count fresh mint sprig (optional garnish)

Inspired by The Blind Pig (Brunch & Authentic NY Style Italian Dinner)

Time24h

Serves8

HOUSE MADE LIMONCELLO, PROSECCO, LEMON SLICE

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Ingredients

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Limoncello (house-made, yields ~2 cups)

8 count large organic lemons (zest only)

2 cups vodka (neutral, 40% ABV)

1 cups granulated sugar

1 cups water

Assembly - Per cocktail

2 tbs house-made limoncello

3 oz Prosecco (chilled)

1 oz club soda (optional, chilled)

1 cup ice

1 count lemon slice (for garnish)

1 count fresh mint sprig (optional garnish)

Method

Limoncello (house-made)

Zesting and maceration

Wash and dry the lemons thoroughly to remove any wax or residue. Using a microplane or vegetable peeler, remove only the yellow zest from each lemon, avoiding the white pith (which adds bitterness). Place the zest in a clean glass jar with an airtight lid. Pour the vodka over the zest, seal, and give the jar a gentle shake.

Infusion time

Store the sealed jar in a cool, dark place for 7–10 days. Shake the jar gently once a day to help extract the oils. The vodka will turn bright yellow and take on intense lemon aroma.

Prepare simple syrup

After the infusion period, combine the water and granulated sugar in a small saucepan. Heat gently over medium heat, stirring until the sugar fully dissolves. Do not boil. Allow the syrup to cool to room temperature.

Strain and finish

Strain the vodka through a fine mesh sieve lined with cheesecloth (or a coffee filter) into a bowl or measuring cup to remove the zest. Discard the zest. Stir the cooled simple syrup into the infused vodka. Taste and adjust: if you prefer sweeter limoncello, add up to 1/4 cup more sugar dissolved into a touch of warm water. Transfer the finished limoncello to a clean bottle and refrigerate. Chill for at least 24 hours before using. Yield: about 2 cups.

Cocktail assembly (per serving)

Chill glassware and ingredients: Place a wine glass or large stemmed glass in the fridge or freezer for 10–15 minutes so the cocktail stays cold.

Add ice: Remove the glass and fill it halfway with ice (about 1 cup).

Measure limoncello: Pour 2 tablespoons (about 1 oz) of chilled house-made limoncello over the ice.

Top with Prosecco: Slowly add 3 oz of well-chilled Prosecco to the glass. Pour gently down the side or over the back of a spoon to preserve bubbles.

Optional soda: If you prefer a lighter spritz, add 1 oz chilled club soda and give the glass one gentle stir to combine. Do not over-stir; preserve effervescence.

Garnish and serve: Garnish with a fresh lemon slice on the rim and an optional mint sprig tucked into the glass. Serve immediately.