Cocktail of the Week
The island of Corsica went back and forth between French and Italian rule so many times that the natives consider themselves first and foremost uniquely Mediterranean and independent. Similarly this drink combines a French apéritif, Lillet Blanc, with an Italian digestivo, limoncello, for a multicultural Mediterranean cocktail. Topping it off with elderflower syrup and a little club soda makes this a lightly floral and citrusy drink that's refreshing, yet deceptively potent.
A perfect Easter treat for the family, so dust off the punch bowl!
This recipe serves 6
13 ounces Lillet Blanc, chilled
7 ounces Caprinatura Limoncello, chilled
3 1/2 ounces elderflower syrup
1 3/4 ounces freshly squeezed lemon juice
1 (10-ounce) bottle club soda, chilled
6 lemon twists
Combine the Lillet, limoncello, elderflower syrup, and lemon juice in a large measuring cup or medium bowl. Using a funnel, transfer to a 3-cup-capacity bottle (or 750-milliliter bottle) with a tightfitting lid and refrigerate for up to 8 hours.
When ready to serve, pour about 4 ounces of the mixture into a chilled cocktail glass and top with about 1 1/2 to 1 3/4 ounces of the club soda. Garnish with a lemon twist, if desired, and serve. (Alternatively, you can combine all of the ingredients except the lemon twists in a 5-cup punch bowl and serve immediately.)
Lillet Blanc and Caprinatura Limoncello