The Sgroppino Cocktail Goes Mediterranean

The Sgroppino cocktail is not to be confused with the simple lemon sorbet dolce that bears the same name. The cocktail, which dates back to 14th-century Venice, contains alcohol, usually vodka and/or sparkling wine, and, at times, milk or cream. The Sgroppino is more than a satisfying end to a meal  – the sweet, frothy delight has merited a prominent slot in Italian cocktail history, so it's no surprise that mixologists feel inclined to riff on the classic. 

“The time has come to dust off and ennoble this custom, giving it new vivacity because the Sgroppino lacks nothing,  says mixologist Mattia Pastori, who mixes cocktails at Franco's Bar in the Le Sirenuse hotel in Positano. ”There are all the necessary elements for an excellent drink: alcohol, water, sweetness, acidity, and aromas, as prescribed by punch, the ancestor of all cocktails." 

Here, Pastori interprets the Sgroppino with a Mediterranean twist. 

Mediterranean Sgroppino\

To prepare one cocktail, begin by freezing a steel bowl and the cup in which you will serve it. Remove once it's very cold. 

Collect 1 scoop of lemon sorbet or gelato in the cold steel bowl and stir in 4 cl of Moscato d'Asti DOCG and 2 cl of Italicus Bergamot Rosolio. Place a second scoop of sorbet in the cold cup,
add the whipped mixture and decorate with grated lime zest and Sichuan pepper.

The Alcohol

Moscato d'Asti DOCG is so distinct that even when blindfolded one cannot fail to recognize it: fragrant with notes of wisteria, lime, peach, apricot, and sage. Sweet, without exaggerating, and with low alcohol content, it's one of Italy's most popular dessert wines. website

Rosolio, which has been distilled for centuries, is appreciated by royalty and even mentioned in Il Gattopardo, G. Tomasi di Lampedusa's booked that inspired the iconic Italian film. It's back in vogue with Italicus Rosolio di Bergamotto, which incorporates only Bergamot di Calabria IGP is used for the recipe. website\