Created in 1948 by Guiseppe Capriani, bartender at Harry’s Bar in Venice, it is refreshing and sweet. The Italians prepare it the traditional way with peaches macerated in white wine and Prosecco instead of champagne.
- 30 milliliters peach juice
- 15 milliliters white wine
- 90 milliliters Prosecco or champagne
- 2 tablespoons cherry juice
- 1 teaspoon cherry liqueur
- 1 champagne glass
- Cool a champagne glass.
- In a shaker, pour the peach juice, a teaspoon of cherry liqueur and white wine, mix until the ingredients are unified.
- Open the shaker, add the Prosecco or champagne and complete with previously crushed ice, stir and serve.
The Sgroppino was already elaborated in the early sixteenth century in Venice, and is considered by many the best digestive by its ability to clean the palate and its pleasant taste, fresh and soft.
- 30 milliliters vodka
- 2 tablespoons lemon juice
- 30 milliliters Prosecco or champagne
- 3 chopped fresh mint leaves
- 1 sprig mint
- Crushed ice
- 1 Margarita glass
- Cool a Margarita glass.
- In a shaker, pour the crushed ice, lemon juice and vodka. Shake for 15 seconds.
- Serve in a Margarita glass and complete with Prosecco or champagne.
- Add 3 chopped mint leaves and garnish with a sprig of mint.