Calamansi Spritz Recipe
Capurro pisco, calamansi, prosecco, orange peel
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Ingredients
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Cocktail
Method
Cocktail
Chill glass
Place a large wine glass or coupe in the freezer for 5–10 minutes, or fill it with ice water while you prepare the cocktail to ensure it's well chilled.
Combine base ingredients
In a cocktail shaker, add 2 oz Capurro pisco, 1 oz fresh calamansi juice (strained to remove pulp and seeds), and 0.5 oz simple syrup. Fill the shaker halfway with ice.
Shake
Seal the shaker and shake vigorously for 10–12 seconds — you want it well chilled and slightly diluted.
Top with Prosecco
Gently top the cocktail with 3 oz chilled Prosecco. Pour slowly down the side of the glass to preserve bubbles and create a light, effervescent layer.
Finish and garnish
Express the oils of 1 piece of orange peel over the drink by holding the peel skin-side down and giving it a firm twist about 6–8 inches above the cocktail. Rub the peel around the rim, then drop it into the glass as garnish.
Serve immediately while the Prosecco is lively. Optionally, provide a small straw or stir stick so the guest can integrate the top layer if desired.