This 3-component Limoncello Spritz taste for traveling to Amalfi coast

Last summer I traveled to the Amalfi coast of Italy. The trip was full of views of the ocean, fresh seafoodand citrus drinks. Seemed to be the running theme of the trip citron– Along the Tyrrén Sea, the Amalfi coast, directly south of Naples, has a moderate climate, an ideal place for lemon cultivation. The fruit was everywhere and filled the air with the sweet, citrus aroma, which was beautiful with salt air. The abundance of fruit meant that I met all kinds of lemon-themed food. I enjoyed the refreshing dumplings lemon ice cream and sorbetAnd he was pleasantly surprised to taste the citrus peel and fruit juice in bread, pizza and pasta pasta.

But my favorite lemon-theme cooking was Limoncello, a traditional Italian liqueur made from local lemon, alcohol (highly concentrated ethanol or vodka) and sugar peel. Bars and restaurants served the bright Limoncello in a variety of ways: straight up, desserts, and paired with Prosecco and Soda as Spritz, which was perfect for a hot day on a hot day. In order to regain the glorious time in Italy, I started to re -establish this summer spritz.

3 tips to make the best Limoncello Spritz

Since Limoncello Spritz has so few ingredients – Limoncello, Prosecco, Club Soda and Lemon – it is important that they all taste in itself and begins with a high quality limoncello. Of course you could make home limoncelloBut if you don't want to wait a few days while you're ready, there's nothing wrong with the Limoncello bought in the store. Check the label to make sure lemon or sfusato amalfitano or limone di Sorrento. Both lemons are found on the Amalfi coast of Italy, and are usually sweeter than lemon in other parts of Italy – so much that some locals are all the way, Pith and eat everything.

Use Dry Prosecco. Depends on the sweets of prosecco; In the recipe below, I use the brut, which is classified as zero -12 grams of residual sugar in liters. You can use a steady drier prosecco, such as extra brut (zero -six grams of remaining sugar per liter) or brutal nature (zero -three grams of residual sugar per liter), but you may have to pay a premium as they are not as widely distributed as the United States. The most important thing is that your glass has DOP, DOC or DOCG. label – these are different Delivery of Origin Tags Certificates of Italian and European Union that guarantee quality, production and place of origin.

Plain Seltzer or Club Soda, please. You may be tempted using a lemon, lime or even limoncello-flavored Seltzer, but this is not the place. Let the Amalfi Lemon shine in Limoncello.

Dial Prosecco and Limoncello ratio for a balanced drink. Many recipes on the Internet call three parts of Prosecco to two Limoncello, but I suggest you use a little less Limoncello and a little more Prosecco as it highlights the bright taste of the lemon without being too disturbed or too sweet. Feel free to adapt to the taste, but this proportion of limoncello feels appropriate.

July 2025

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