Pallini Limoncello, Prosecco, Basil-infused Dry Vermouth, Amaro Montenegro, Lemon, Orange Bitters
Bartender Richard Beltzer of Monteverde Restaurant & Pastificio | Chicago
StarChefs teamed up with Pallini this summer to challenge our community of bartenders to submit creative, limoncello-forward cocktails. We’re excited to share the winning recipe from Richard below. For his grand prize win, Richard will head to the Amali Coast and Rome this October courtesy of Pallini and Lucas Bols USA.
Adapted by StarChefs | AUGUST 2022 | PHOTO: BRAD DANNER
INGREDIENTS:
Basil-Infused Dry Vermouth:
Yield: 1 liter
50 grams basil leaves
750 milliliters dry vermouth
To Assemble and Serve:
Yield: 1 cocktail
1 ½ ounces Pallini limoncello
½ ounce Amaro Montenegro
4 dashes orange bitters
¼ ounce lemon juice
1 ½ ounces prosecco
Fresh basil
Dehydrated lemon wheel
METHOD:
For the Basil-Infused Dry Vermouth:
Lightly muddle basil leaves in vermouth and let infuse overnight, approximately 12 to 18 hours. Strain through a chinois or colander into a nonreactive container. Reserve.
To Assemble and Serve:
In a wine glass, combine Pallini limoncello, amaro, orange bitters, lemon, and 1 ounce Basil-Infused Dry Vermouth. Add fresh ice, then top with prosecco. Quickly stir to integrate ingredients. Garnish with fresh basil and dehydrated lemon wheel.
