Limone & Basilico Spritz
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Limone & Basilico Spritz
Glass:
Photographed in a Nude Bar/Giani Spritz Cocktail Glass
| 4 fresh | Basil leaves |
| 1 1⁄2 oz | Pallini Limoncello liqueur |
| 1 oz | Strucchi Dry Vermouth |
| 1⁄2 oz | Amaro Montenegro |
| 1⁄4 oz | Lemon juice (freshly squeezed) |
| 1 1⁄2 oz | Fiol Extra Dry Prosecco chilled |
Prepare:
- Select and pre-chill a WINE GLASS.
- Prepare garnish of dehydrated lemon slice wheel and basil sprigs.
How to make:
- MUDDLE basil leaves (with stems) in base of shaker.
- Add next 4 ingredients (all but prosecco) and SHAKE with ice.
- FINE STRAIN into ice-filled glass.
- TOP with prosecco.
Garnish:
- Garnish with dehydrated lemon wheel and basil sprigs.
Allergens:
Recipe contains the following allergens:
- Dry vermouth, Amaro (e.g. Montenegro), Prosecco sparkling wine - Sulphur Dioxide/Sulphites
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A fresh, balanced, delicately herbal take on the Limoncello Spritz.
History:
Adapted from a recipe created in 2025 by Star Chefs' competition winner Richard Beltzer.
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Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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